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Jeweled Black Rice Salad
5 from 27 votes

Jeweled Black Rice Salad

Jeweled Black Rice Salad combines nutty black rice with roasted butternut squash glazed in date syrup and warming spices, crisp green apples, chopped pecans, fresh mint, and pomegranate seeds. The salad balances sweet, tart, and savory flavors with a variety of textures from tender rice, caramelized squash, crunchy nuts, and juicy fruit. It offers a visually striking and hearty salad suitable as a side or light meal.

Prep Time
45 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 8 servings
Calories: 339 kcal
Course: Side Dish, Salad
Cuisine: Fusion

Ingredients

  • 1 cup black rice (I recommend organic “Forbidden Rice”)
  • 1 1/2 pounds butternut squash about 4 cups, peeled, cubed
  • 6 tablespoons olive oil divided
  • 1 tablespoon date syrup or maple syrup
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt divided, plus more to taste
  • Pinch cayenne pepper
  • 1 cup water
  • 3 1/2 tablespoons lemon juice divided, fresh
  • 2 green apples
  • 1 1/2 tablespoons honey (substitute date syrup or agave to make vegan)
  • 3/4 cup pecans chopped
  • 1/2 cup mint fresh, roughly chopped
  • 1/3 cup pomegranate seeds (arils)

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees Boil 1 3/4 cups water on stovetop. Add the black rice and 1/4 tsp salt, bring back to a boil. Cover with a lid and reduce heat to low. Cook the rice for about 30 minutes.While rice is cooking, in a mixing bowl combine butternut squash, 2 tablespoons of olive oil, 1 tbsp date syrup (or maple syrup), 1/4 tsp cinnamon, 1/4 tsp kosher salt, and a small pinch of cayenne. Stir to coat all of the butternut squash pieces evenly.
  2. Spread squash out on a parchment-lined baking sheet, place in the oven, and roast for 10 minutes. Stir the squash, moving the pieces from the outside in and the pieces from the inside out. Roast another 5-15 more minutes, checking every 5 minutes, until the largest pieces are tender and browned on the edges. Remove from oven and allow to cool to room temperature.
  3. When rice is done cooking, remove from heat and let stand covered for a few minutes. Uncover, fluff with a fork, and allow to cool to room temperature. If you want to cool it more quickly, transfer it to a cold mixing bowl and continue fluffing with a fork to air it out.
  4. In a small mixing bowl, combine 1 cup of water with 1 tbsp fresh lemon juice. Slice the green apples in half, cut out the cores with a melon baller, and grate the apple halves into the lemon water. Discard any peel that is left behind after grating. Let the grated apple stand for 3 minutes in the lemon water, then drain.
  5. In a small mixing bowl, whisk together 2 1/2 tbsp fresh lemon juice, 1 1/2 tbsp honey, and 1/4 tsp salt. Whisk vigorously while drizzling in 1/4 cup olive oil to create a dressing.
  6. In a large mixing bowl, combine the cooked rice, cooked butternut squash, grated apples, 3/4 cup chopped pecans, 1/2 cup fresh roughly chopped mint, and 1/3 cup pomegranate seeds (arils) - if you're making ahead, save the mint to stir in just before serving. Pour dressing over the ingredients and toss gently with a large spoon until the dressing is well incorporated. Add additional lemon juice or salt to taste.
  7. Serve at room temperature or chilled. I prefer room temperature, the flavors seem to shine best that way. Salad tastes best served within 24 hours, but will last up to 3 days in the refrigerator. I do not recommend freezing this dish.

Notes

  • Prepare and dress the salad up to 24 hours ahead; add fresh mint just before serving to keep it bright and fresh.
  • Black rice varieties differ in cooking time; follow your package instructions to cook the rice until tender but not mushy.

Nutrition Information

Calories 339kcal (17%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 2g (10%) Sodium 154mg (6%) Potassium 486mg (10%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 9185IU (184%) Vitamin C 24mg (27%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 339

% Daily Value*

Calories 339kcal 17%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 2g 10%
Sodium 154mg 6%
Potassium 486mg 10%
Fiber 5g 20%
Sugar 13g 26%
Vitamin A 9185IU 184%
Vitamin C 24mg 27%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.