Black Rice Salad with Butternut Squash and Pomegranate Seeds

Black Rice Salad with Butternut Squash and Pomegranate Seeds Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
Dramatic-looking black rice--which has a mellow, sweet taste--comes from several places in the world, including Thailand and Indonesia. If you can't find it, wild, brown, or red rice would also work (cook according to package directions).

Worthy of a special occasion


Serves 3 as a main course, or 4 to 6 as a side (serving size: 1 cup)

Recipe from


Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 244
Caloriesfromfat 53 %
Protein 3.8 g
Fat 14 g
Satfat 1.7 g
Carbohydrate 29 g
Fiber 4.9 g
Sodium 69 mg
Cholesterol 0.0 mg


2/3 cup black rice*
1 pound butternut squash
1/2 teaspoon sweet smoked Spanish paprika*
1/4 teaspoon kosher salt
3 tablespoons olive oil, divided
1/2 cup pecans, coarsely chopped
1 1/2 tablespoons lemon juice
1/2 tablespoon maple syrup
Pepper to taste
2 tablespoons sliced green onions
1/2 cup pomegranate seeds


1. Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.

2. Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.

3. Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds. Sprinkle with remaining pecans and pomegranate seeds.

*Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.

Note: Nutritional analysis is per serving.


Kate Washington,

January 2012
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