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Black and Wild Rice Salad with Roasted Squash

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.
From: bonappetit.com SERVES 8

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

Preheat oven to 450°. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.

Meanwhile, toss squash with ¼ cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.

Whisk vinegar, honey, and remaining ¼ cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.

Do ahead: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.