Description
A vibrant and hearty Autumn Salad featuring roasted winter squash, nutty black rice, fresh spinach, tangy feta, and jewel-like pomegranate seeds, all brought together with a sweet and tangy pomegranate vinaigrette. Perfect as a healthy, colorful meal or a festive side dish.
Ingredients
Scale
Roasted Winter Squash and Rice
- 1/3 cup Black Rice
- 1/2 Winter Squash
- 1 tablespoon Olive Oil
- 1 pinch Salt
Salad Base
- 4 cups Fresh Spinach
- 4 ounces Feta Cheese
- 1 cup Pomegranate Seeds
Pomegranate Vinaigrette
- 1/4 cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Pomegranate Juice
- 1 teaspoon Maple Syrup
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the winter squash.
- Prepare Squash: Peel the half winter squash using a vegetable peeler, remove the seeds, and cut it into cubes. Toss the cubes with a pinch of salt and 1 tablespoon of olive oil to season evenly.
- Roast Squash: Spread the squash cubes on a baking sheet lined with parchment paper or a roasting tray. Roast in the preheated oven for about 30 minutes, or until the squash is fork-tender and the edges are nicely browned and darkened.
- Prep Salad Ingredients: While the squash roasts, wash and coarsely chop 4 cups of fresh spinach to create the salad base.
- Make Pomegranate Vinaigrette: In a sealable bottle or jar, combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons pomegranate juice, 1 teaspoon maple syrup, salt, and freshly ground black pepper to taste. Shake well to emulsify. Shake again just before serving.
- Cook Black Rice: Prepare 1/3 cup of black rice according to package instructions, usually by simmering in water until tender and water is absorbed. Drain any excess water and let it cool slightly.
- Assemble Salad: In a large bowl or divide between two bowls, toss together the roasted squash, cooked black rice, chopped spinach, crumbled feta cheese, and pomegranate seeds. Drizzle generously with the pomegranate vinaigrette.
- Serve: Serve the salad immediately for the freshest flavor and enjoy a delightful balance of textures and tastes.
Notes
- Black rice can be cooked ahead of time and cooled for convenience.
- Use a sweet winter squash like kabocha or butternut for best flavor.
- The vinaigrette can be made a day ahead and stored refrigerated; shake before use.
- Adjust the salt and pepper in the dressing to suit your taste preferences.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Autumn Salad, Roasted Winter Squash, Black Rice Salad, Pomegranate Vinaigrette, Healthy Salad, Fall Recipe, Vegetarian Salad
