This recipe was posted on Facebook by our 2013 100 Mile Endurance Challenge (100EC) winner, Tracy Thomas. Tracy named it “Sally’s Salad”, since it was given to her by her 100EC pacer, Sally Lachman. It is vegan, hearty, sweet, nutritious, and delicious, and we loved it so much, we had to share!!
–Serves 3 as a main course (supposedly) or 4-6 as a side dish. 1.5 hours prep time.
Black rice—which has a mellow, sweet taste—comes from several places in the world, including Thailand and Indonesia. If you can’t find it, wild, brown or red rice would also work (cook according to package directions).
2/3 C. Black Rice (can be found at Whole Foods or other well-stocked grocery store)
1 lb. Butternut Squash
½ t. Sweet Smoked Spanish Paprika (can be found at Whole Foods or other well-stocked groc)
¼ t. Kosher Salt (I use unrefined sea salt)
3 T. Olive Oil, divided
½ C. Pecans, coarsely chopped
1 ½ T. Lemon Juice
½ T. Maple Syrup
Pepper to taste
2 T. Green Onions, sliced
½ C. Pomegranate Seeds (sub dried cranberries or cherries)
- Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 mins. Drain and rinse with cold water. Set aside.
- Preheat oven to 375F°. Peel and seed squash and cut into 1-inch cubes (I cut it into ½” cubes—it cooks easier and is easier to eat). In a large bowl, toss squash with paprika, salt, and 1 T. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 mins. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6-8 mins. (I put these in the oven when the squash is in, to save time/steps).
- Whisk together remaining 2 T. oil, lemon juice, maple syrup, and pepper in a serving bowl. Toss with the black rice you set aside to cool, roasted squash, green onions, and MOST of the pecans and pomegranate seeds (to learn how to deseed a pomegranate in 2 mins, see this video: http://www.youtube.com/watch?v=084ABt9q1n0). Sprinkle remaining pecans and pomegranate seeds on top of the salad and serve.
Per 1-Cup Serving: 244 cal., 53% (128 cals.) from fat; 3.8g protein; 29g carbs. (4.9g fiber), 69mg sodium; 0mg cholesterol.