Forbidden Rice Salad
with Roasted Butternut Squash, Pistachios, and Arugula
Forbidden Rice Salad
Nutty black rice pairs with sweet roasted butternut squash, peppery arugula, and crunchy pistachios for a colorful salad with bold texture and fresh flavor.
Ingredients
For 2 servings
- 2 ounce Arugula
- ¾ cup Black Thai Rice
- 12 ounce Butternut Squash
- 1 ounce Honey
- ¼ ounce Parsley
- 2 tablespoon Red Wine Vinegar
- 2 unit Scallions
- 2 ounce Shelled Pistachios
Additional Ingredients
- 1 tablespoon Olive Oil
- box Pepper
- box Salt
American
PDF
DifficultyEasy
Total Time45m
Calories507
Protein10g
Carbs87g
Fat15g
Tags:
VeganVeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win
Swaps and substitutions
For a nut-free version, swap the pistachios for toasted pumpkin or sunflower seeds, keeping the same crunch. To make it fully vegan, replace the honey with maple syrup or agave; the salad will still taste balanced and fresh.
What to serve with it
Serve it as a bright lunch with grilled tofu or a simple bean soup for extra protein. A crisp green salad or warm crusty bread also fits, especially if you want a more filling meal.
