Black & White Rice Salad with Cumin-Roasted Butternut Squash Recipe

Black & White Rice Salad with Cumin-Roasted Butternut Squash Recipe
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Photos of Black & White Rice Salad with Cumin-Roasted Butternut Squash Recipe

How To Make Black & White Rice Salad with Cumin-Roasted Butternut Squash

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Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1 cup of black rice
  • 1 cup of white rice
  • 1 small butternut squash, peeled and diced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • Salt, to taste
  • Pepper, to taste
  • 1/4 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta cheese

Instructions

  1. Cook the black and white rice according to package instructions. Once cooked, let them cool.

  2. Preheat the oven to 400°F (200°C). In a bowl, toss the diced butternut squash with olive oil, cumin, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.

  3. In a large bowl, combine the cooked rice, roasted butternut squash, dried cranberries, parsley, mint, and feta cheese. Toss gently to mix well.

  4. Serve the salad chilled or at room temperature.

Nutrition

  • Calories : 350kcal
  • Total Fat : 6g
  • Saturated Fat : 2g
  • Cholesterol : 6mg
  • Sodium : 150mg
  • Total Carbohydrates : 70g
  • Dietary Fiber : 8g
  • Sugar : 8g
  • Protein : 8g
Have you tried this Black & White Rice Salad with Cumin-Roasted Butternut Squash Recipe? Let us know how it turned out and share your thoughts in the Recipe Sharing forum!

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