Servings: 8

1½ cups black rice 1½ cups black rice
½ cup wild rice ½ cup wild rice
Kosher salt Kosher salt
½ medium butternut squash, peeled, seeds removed, cut into pieces ½ medium butternut squash, peeled, seeds removed, cut into pieces
½ cup olive oil, divided ½ cup olive oil, divided
Freshly ground black pepper Freshly ground black pepper
¼ cup red wine vinegar ¼ cup red wine vinegar
2 teaspoons honey 2 teaspoons honey
2 scallions, thinly sliced 2 scallions, thinly sliced
1 cup pomegranate seeds 1 cup pomegranate seeds
1 cup microgreens or sprouts 1 cup microgreens or sprouts
½ cup roasted pistachios, chopped ½ cup roasted pistachios, chopped

ALSO TRY IT WITH: subheading: ALSO TRY IT WITH:
Any grain (except amaranth)
INSTRUCTIONS: subheading: INSTRUCTIONS:
Preheat oven to 450°. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35 to 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 to 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: subheading: DO AHEAD:
Salad (without microgreens) can be made 4 hours ahead. Cover and chill.