Warm Black Rice Salad with Butternut Squash

I’ve never cooked with black rice before this recipe. And let me just tell you… Mind=BLOWN!!

Warm Black Rice Salad with Butternut Squash

This stuff is SO good! It has a different taste and texture than white or brown rice, it’s not quite as soft and fluffy as the brown variety. I think Kenny and I have found a new favorite. And of course it makes it even cooler that it also known as “forbidden rice.” Oooh, fancy.

Apparently, black foods are all the rage right now when it comes to their nutritional and anti-aging benefits. Hey, I know I’m only 24, but I’m not against eating a ton of black rice to ward off future wrinkles. Ladies, am I right? I can see you nodding your head. This rice contains high amounts of zinc and other antioxidants, which is also great for the immune system. Bring on the antioxidants.


Warm Black Rice Salad with Butternut Squash

I knew immediately that I wanted to pair it with scallions and butternut squash, my favorite winter vegetable. I’m so predictable, but look at the pretty colors!! I know, I’m officially a 5 year old.

Warm Black Rice Salad with Butternut Squash

Warm Black Rice Salad with Butternut Squash

And the dressing, oh the dressing. The light coating of lemon vinaigrette just sends this salad over the top. It definitely helped with the sweet savory thing we have going on in this dish.

So go make this salad, look at the pretty colors, devour a giant bowl, and be happy. Very, very happy.


Warm Black Rice Salad with Butternut Squash

Yield: Serves 6


  • 1 1/2 cups black rice
  • 3-4 scallions, thinly sliced + more for garnish
  • 1 butternut squash, peeled, seeded and chopped into cubes
  • 2 tbsp extra virgin olive oil
  • 3 cups water
  • pinch of salt and pepper
  • Lemon Vinaigrette
  • Juice of 1/2 a lemon
  • 4 tbsp olive oil
  • 1 tsp red wine vinegar
  • small pinch salt and pepper


  1. Preheat oven to 375 degrees. Toss the butternut squash with the oil and a pinch of salt and pepper, place on a baking sheet and roast for 30-35 minutes.
  2. In the meantime, make the rice. In a medium saucepan, add the rice, scallions, water, and a pinch of salt and pepper. Stir, cover and bring to a boil. Once it starts to boil, turn the heat down to low and let simmer for 45 minutes, until rice is cooked and water is absorbed.
  3. In a large bowl, combine the cooked rice and butternut squash with a few extra scallions.
  4. Pour the dressing over and toss to combine. Serve and enjoy!

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