Name: Black and Wild Rice Salad with Roasted Squash
Yield: 8 Servings
Ingredients: 1½ cups black rice; ½ cup wild rice; Kosher salt; ½ medium butternut squash, peeled, seeds removed, cut into pieces; ½ cup olive oil, divided; Freshly ground black pepper; ¼ cup red wine vinegar; 2 teaspoons honey; 2 scallions, thinly sliced; 1 cup pomegranate seeds; 1 cup microgreens or sprouts; ½ cup roasted pistachios, chopped

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Ditte Isager

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

Recipe notes