Black and Wild Rice Salad with Roasted Squash

Ingredients

• 8 servings pepper black freshly ground
• 1.5 cups rice black
• 0.5 medium butternut squash seeds removed, cut into pieces peeled
• 2 teaspoons honey 
• 8 servings kosher salt 
• 1 cup sprouts 
• 0.5 cup olive oil divided
• 0.5 cup pistachios chopped
• 1 cup pomegranate seeds 
• 0.3 cup red wine vinegar 
• 2  spring onion thinly sliced
• 0.5 cup rice wild

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot

Directions

1. Preheat oven to 450°F. Cook black rice andwild rice in a large pot of boiling salted wateruntil tender, 35–40 minutes; drain and rinse,shaking off as much water as possible.
2. Spreadout on a rimmed baking sheet and let cool.
3. Meanwhile, toss squash with 1/4 cup oil onanother baking sheet; season with salt andpepper. Roast, tossing once, until goldenbrown and tender, 20–25 minutes; let cool.
4. Whisk vinegar, honey, and remaining1/4 cup oil in a large bowl.
5. Add black rice andwild rice, squash, scallions, pomegranateseeds, microgreens, and pistachios; seasonwith salt and pepper and toss to combine.
6. DO AHEAD: Salad (without microgreens)can be made 4 hours ahead. Cover and chill.
7. Any grain (except amaranth)