Harvest Black Rice Salad

Harvest Black Rice Salad

Instructions

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Ingredients

  • Black rice: 1.5 cups cooked
  • Butternut squash: 2 cups cubed
  • Dried cranberries: 1/2 cup
  • Pecans: 1/2 cup toasted
  • Arugula: 2 cups
  • Maple syrup: 2 tbsp
  • Delouis Organic Balsamic Vinegar of Modena: 3 tbsp
  • Olive oil: 1/4 cup
  • Salt and pepper: to taste

Instructions

  1. Toss the cubed butternut squash with a bit of olive oil, salt, and pepper. Roast at 400°F/204°C for 25 minutes until tender and caramelized.
  2. Cook the black rice according to package directions and let it cool completely.
  3. In a small bowl, whisk together the maple syrup, balsamic vinegar, and olive oil to make the dressing.
  4. In a large bowl, combine the cooled rice, roasted squash, cranberries, and toasted pecans.
  5. Toss the mixture with the dressing.
  6. Serve the salad over a bed of fresh arugula.
  7. Season generously with salt and pepper before serving.