Black Rice Butternut Arugula Salad with Pomegranate and Apple Cider Vinaigrette Recipe

Introduction

This Black Rice Butternut Arugula Salad is a colorful and flavorful dish combining roasted butternut squash, nutty black rice, and peppery arugula. Finished with a tangy apple cider vinaigrette and bursts of pomegranate, it’s perfect as a hearty side or light main.

Ingredients

• 1 cup black rice (about 3 cups cooked)
• 1 1/4 lbs butternut squash, cut into 1/2″ cubes
• 2 tablespoons olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons pumpkin seeds, toasted
• 1/2 cup pomegranate arils
• 5 cups baby arugula
• 1/4 cup chopped flat leaf parsley
• For the dressing:
• 1 cup apple cider, reduced to 3 tablespoons
• 3 tablespoons apple cider vinegar
• 1/8 teaspoon nutmeg
• 1/4 teaspoon dried thyme
• Pinch of red pepper flake
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or pressed
• 1/3 cup olive oil

Instructions

1. Step 1: Preheat the oven to 425℉. Cook the black rice according to package instructions. On a large baking sheet, toss the butternut squash cubes with olive oil, cinnamon, cloves, allspice, salt, and pepper. Roast for 25 minutes, stirring once halfway through, until the squash is tender and golden.
2. Step 2: While the squash roasts, reduce the apple cider. Bring 1 cup of cider to a boil in a small saucepan, then lower to medium-low heat and simmer until reduced to about 3 tablespoons (10-15 minutes). Remove from heat and allow to cool.
3. Step 3: Make the dressing by combining the cooled, reduced cider, apple cider vinegar, nutmeg, thyme, red pepper flake, Dijon mustard, garlic, and olive oil in a jar. Shake or whisk until well mixed.
4. Step 4: In a large bowl, combine the cooked and cooled black rice, arugula, and roasted butternut squash. Drizzle with about one-third of the dressing and toss gently to coat.
5. Step 5: Add the pomegranate arils and toasted pumpkin seeds to the salad, toss again, then sprinkle with chopped parsley. Serve with extra dressing on the side.

Tips & Variations

• Substitute quinoa for black rice for a quicker cooking time and a lighter texture.
• Toast the pumpkin seeds in a dry skillet over medium heat until fragrant to enhance their flavor.
• For added protein, toss in some crumbled feta or roasted chickpeas.
• If pomegranate isn’t available, dried cranberries or fresh diced apples work well as alternatives.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Re-toss the salad with dressing before serving. This salad can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash is preferred for its sweetness and texture, but you can use acorn or kabocha squash as alternatives. Adjust roasting time as needed based on the size of the cubes.

Is black rice difficult to cook?

Not at all. Black rice usually requires rinsing and about 30-40 minutes of simmering until tender. Follow package instructions for best results.

Black Rice Butternut Arugula Salad with Pomegranate and Apple Cider Vinaigrette Recipe

---

★★★★★

4.4 from 59 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This vibrant Black Rice Butternut Arugula Salad combines nutty black rice with roasted spiced butternut squash, fresh arugula, and tart pomegranate seeds, all brought together with a tangy apple cider vinaigrette. It’s a hearty and colorful salad perfect as a light main or a flavorful side dish.

---

Ingredients

Scale 1x2x3x

For the Salad:

• 1 cup black rice (about 3 cups cooked)
• 1 1/4 lbs. butternut squash, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons pumpkin seeds, toasted
• 1/2 cup pomegranate arils
• 5 cups baby arugula
• 1/4 cup chopped flat leaf parsley

For the Dressing:

• 1 cup apple cider, reduced to 3 tablespoons
• 3 tablespoons apple cider vinegar
• 1/8 teaspoon nutmeg
• 1/4 teaspoon dried thyme
• Pinch of red pepper flake
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or pressed
• 1/3 cup olive oil

---

Instructions

1. Preheat and cook rice: Preheat the oven to 425°F. Prepare the black rice according to package instructions until cooked and set aside to cool.
2. Roast the butternut squash: Toss the cubed butternut squash with olive oil, cinnamon, ground cloves, allspice, salt, and pepper to coat evenly. Spread on a large baking sheet and roast for 25 minutes, stirring once halfway through, until the squash is tender and golden.
3. Reduce apple cider: While the squash roasts, bring 1 cup of apple cider to a boil in a small saucepan. Reduce heat to medium-low and simmer for 10-15 minutes until the cider reduces to about 3 tablespoons. Remove from heat and let it cool completely.
4. Make the dressing: In a jar or small bowl, combine the cooled reduced cider, apple cider vinegar, nutmeg, dried thyme, red pepper flakes, Dijon mustard, minced garlic, and olive oil. Shake or whisk until well combined.
5. Assemble the salad: In a large bowl, combine the cooked and cooled black rice, roasted butternut squash, and baby arugula. Drizzle about one-third of the dressing over the mixture and toss gently to combine.
6. Add final toppings and serve: Fold in pomegranate arils and toasted pumpkin seeds. Toss lightly again to distribute evenly. Top the salad with chopped flat leaf parsley and serve with extra vinaigrette on the side.

Notes

• Make sure the black rice is fully cooked and cooled before assembling to prevent the salad from becoming mushy.
• Toast the pumpkin seeds in a dry skillet over medium heat until fragrant and slightly golden to bring out their flavor.
• The apple cider reduction adds sweetness and depth to the vinaigrette—do not skip this step for best flavor.
• You can prepare the apple cider reduction and roast the squash ahead of time to save time during serving.
• Adjust the amount of red pepper flakes to control the level of spiciness in the dressing.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: black rice salad, butternut squash salad, pomegranate salad, arugula salad, apple cider vinaigrette, roasted vegetables, fall salad, vegetarian salad