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Black and Wild Rice Salad with Roasted Squash

Dawn Perry
  • minutes
  • Serves 8

INGREDIENTS

1/2

Butternut squash, medium

1 cup

Microgreens or sprouts

1 cup

Pomegranate seeds

2

Scallions

2 tsp

Honey

1 1/2 cups

Black rice

1/2 cup

Wild rice

1

Black pepper, Freshly ground

1

Kosher salt

1/2 cup

Olive oil

1/4 cup

Red wine vinegar

1/2 cup

Pistachios, roasted