Black Rice Salad with Butternut Squash and Pomegranate Seeds

Ingredients

• 0.7 cup rice black
• 1 pound butternut squash 
• 2 tablespoons green onions sliced
• 0.3 teaspoon kosher salt 
• 1.5 tablespoons juice of lemon 
• 0.5 tablespoon maple syrup 
• 3 tablespoons olive oil divided
• 0.5 teaspoon paprika smoked sweet spanish
• 0.5 cup pecans coarsely chopped
• 3 servings bell pepper to taste
• 0.5 cup pomegranate seeds 

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes.
3. Drain and rinse with cool water.
4. Preheat oven to 37
5. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil.
6. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes.
7. Let cool.
8. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.
9. Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds.
10. Sprinkle with remaining pecans and pomegranate seeds.
11. *Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.