Black rice and butternut squash fall salad.

by in Cooking for health

So, about 2 weeks ago it was nearly 90 degrees, hot and steamy. Today, it’s around 60, cool and sunny. And just like — THAT! — my food preferences have shifted from fresh sliced tomatoes and grilled fish to winter squash and hearty pastas. Yours too?


Here’s a lovely Black Rice and Butternut Squash Fall Salad recipe that perfectly straddles the two seasons. With the roasted squash, apple and toasted pecans you get that taste of fall, while a simple vinaigrette and a nutty rice base, you have a dish that’s not at all heavy.

Use a fruity vinegar for the dressing, if you can (though good apple cider vinegar would work just fine) for just a bit of sweetness that complements the apple. Don’t have black rice? Brown or wild rice blend will do.

With the black rice and the orange squash, there’s something appropriate for Halloween season going on here. I love the combination of textures here, plus, you know, cheddar. This simple salad makes a terrific lunch (trust me: I just had it for lunch), or a nice side dish for roasted chicken or grilled pork tenderloin.

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Black Rice and Butternut Squash Fall Salad Recipe

serves 4

For the dressing:
1 teaspoon honey
1 teaspoon Dijon mustard
2 Tablespoons fruit vinegar (raspberry, plum or the like)
3 Tablespoons good olive oil
Salt and Pepper

For the salad:
2/3 cup black rice
2 cups cubed butternut squash
Olive oil for roasting
1 apple, diced
1/2 cup raisins
1/2 cup chopped toasted pecans or walnuts
2 oz. sharp cheddar, diced

Preheat oven to 400°; line a rimmed baking sheet with foil. On the baking sheet, toss the butternut squash with a drizzle of olive oil, salt and pepper. Roast until tender, about 20 minutes. Place rice in a medium saucepan full of water (no need to measure) and a generous pinch of salt. Bring to a boil, then cover, reduce heat and simmer until rice is tender, about 20 minutes. Dump rice into a colander, rinse under cool water and drain well. Transfer rice to a large bowl and add squash. Toss with about half the dressing. Let cool to room temperature, then add apple, raisins, nuts and more dressing to taste. Season with salt and pepper. Add cheese and toss gently to combine.

 

3 thoughts on “Black rice and butternut squash fall salad.”

  1. This looks really good, Bryn, but will you please tell me if there is a secret to cubing butternut squash? I avoid recipes that use it only because it is so difficult for me to cut it into chunks (raw). Is there a trick that you can share?

    • Hi, Jan! Great question! Here’s how I tackle butternut squash: First, cut crosswise at the point between the neck and the bulb. Use a sharp peeler to take the hard outer skin off both parts. (I like a Y-shaped peeler best.) I start with the neck and cut that into 1/2-inch slices, then stack 2 or 3 slices and cut into 1/2-inch dice. For the bulb, I use my knife to cut around the inner seedy core, then dice those pieces. Or, you can cut the bulb in half and scoop out the seeds with a spoon, then dice. A very sharp knife and a good peeler make all the difference. xoxo