0 from 9 votes
Butternut Squash Black Rice Salad
This fabulous Butternut Squash Black Rice Salad is healthy, fresh and bursting with bright flavor. A simple lemon-olive oil dressing ties it all together with pizazz!
Prep Time
30 mins
Cook Time
30 mins
Servings: 8
Calories: 167 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
American
Ingredients
- 1 recipe black rice see Best Way to Cook Black Rice recipe
For the dressing:
- ½ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the butternut squash:
- 1 tablespoon extra virgin olive oil
- 2 cups diced butternut squash
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the pecans:
- 1 teaspoon butter
- ½ cup Chopped Pecans
- ⅛ teaspoon kosher salt
To finish the salad:
- ½ cup dried cranberries
- ½ medium red onion finely diced
- ½ cup finely chopped fresh dill
- ¼ cup finely chopped fresh mint
- ½ cup finely chopped Italian or curly parsley, see Café Tips above in the post
- ⅓ cup pomegranate arils or seeds optional
Instructions
For the dressing:
- Combine olive oil, lemon juice, honey, salt and pepper in a small jar and shake well. Set aside.
Cup of Yum
For the butternut squash:
- Heat the olive oil over medium heat in a medium-large skillet. Add the chopped butternut squash and cook for 8-10 minutes, stirring occasionally, until squash is tender but not mushy. Remove from heat and transfer to a medium-size bowl.
For the pecans:
- Wipe out the pan with a paper towel. Heat 1 teaspoon butter in the pan over medium heat until melted and bubbly. Add the pecans and kosher salt and reduce heat to low. Cook for 4-5 minutes, stirring occasionally until the nuts are toasted and fragrant. Remove from heat and set aside.
- For the dried cranberries:
- Spray a sharp chef’s knife with cooking spray to coat. Place the cranberries on a cutting board and chop into small pieces.
For the salad:
- Combine the black rice, butternut squash, chopped dried cranberries, red onion, herbs and half of the toasted pecans in a large bowl. Drizzle with 3 tablespoons of the dressing and stir to combine.
- Transfer to a serving bowl or platter and sprinkle with remaining toasted pecans and pomegranate arils. Serve and enjoy!
Notes
- See Café Tips above in post for more detailed tips and instructions.
Nutrition Information
Calories
167kcal
(8%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
336mg
(14%)
Potassium
199mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
3963IU
(79%)
Vitamin C
13mg
(14%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 167
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 336mg | 14% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3963IU | 79% |
| Vitamin C | 13mg | 14% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.