Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
1 Hour 30 Mins
Serves 3 as a main course, or 4 to 6 as a side (serving size: 1 cup)

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).

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

November 05, 2015
update: warmed this up for lunch and it was actually significantly better tasting. I wouldn't make it again because I find the chewy/crunchyness of the pomegranate seeds annoying. Otherwise yum!

portland's Review

February 18, 2012
so,so. didn't feel the flavor of the squash and pomegranate seeds worked well together. i thought the maple syrup would be a good sweetener w/squash, but somehow the sweetness of the seeds conflicted with the distinct flavor of the maple syrup. maybe a different sweetener will work. the variety of textures was excellent, the crunchiness of the pecans, the bite and juiciness of the seeds, the chewiness of the black rice, the tenderness of the squash.

janerj's Review

November 14, 2014

Anuska's Review

January 12, 2012
This was great with the following changes > I used 1 cup red rice... it was prettier & has more anti-oxidants than black. I used T.J's Org .maple-agave syrup blend instead of pure maple... (saves money ) ...& I recommend preparing it then let it mellow overnight in fridge.Next day just heat it up in Microwave or oven before serving. It tastes 10 times better heated up ! I was not impressed with it served lukewarm as suggested.Heating will not ruin the p.seeds ....they seem to give off more juice when warmed up.I will make this again ...with my changes :) Edit | Remove

livgirl's Review

November 18, 2012

KarenWard's Review

January 24, 2013
This is my new favorite recipe! So yummy! The smokiness of the paprika with the contrast of sweet squash and dressing make it a hit. Also the chewy rice and crunchy seeds and nuts are heaven to the pallet. Go make this now!!!

MisterMister's Review

February 23, 2012
My husband and I loved this salad. Will definitely make it again. Made some salmon to go with it.

Cansas's Review

December 07, 2012

CarolCasparian's Review

September 13, 2012
This was a delicious salad! My husband and I loved it and I used my pressure cooker to cook the black rice even faster. Worked like a charm. We loved the blending of the flavors, the slight sweetness to the salad and plan to make it again. That was all we had for dinner and it made a great light supper! I can't wait to share it with my friends!

ElizaThorn's Review

October 05, 2014
Beautiful looking. Delicious, fresh salad for a hot summer day.