Black rice salad with tofu and squash
Want an even heartier salad? Try adding a cup of drained, patted-dry chickpeas to one side of the pan when you roast the squash; roasting concentrates their flavor and crisps them up, so you get more crunch in this rice and kale salad.
Uncooked black rice
Uncooked butternut squash
1 pound(s), cut into 3/4-inch dice
1 tsp(s), chopped
Extra virgin olive oil
Red wine vinegar
1 small, minced
1 bunch(es), lacinato variety, stems removed and leaves thinly sliced
Plain baked tofu
6 oz, or smoked variety, diced
- Combine rice, water, and pinch salt in small saucepan and bring to boil over high heat. Reduce heat and simmer, covered, until rice is tender, about 30 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Transfer to large bowl and let stand, tossing occasionally, until slightly cooled, about 15 minutes.
- Meanwhile, preheat oven to 425°F. Line large rimmed baking sheet with foil; spray foil with nonstick spray.
- Combine squash, thyme, and 1/4 teaspoon salt on baking sheet. Spray with olive oil nonstick spray and toss to coat. Spread squash in even layer and spray again with nonstick spray. Roast until squash is lightly browned and tender, about 25 minutes, turning once halfway through roasting time.
- To make dressing, whisk together oil, vinegar, honey, 1/2 teaspoon salt, and pepper in small bowl. Stir in shallot.
- Add squash, kale, and tofu to rice; drizzle with dressing and toss to coat. Divide salad among 6 bowls. Top evenly with pomegranate seeds.
- Serving size: 1 1/3 cups salad and 1 tablespoon pomegranate seeds
Shopping tip: Buying precut butternut squash is a time-saver, but you can also peel and seed your own to save a little money; you’ll want 2 cups diced squash for this recipe. A small 1½-pound squash will give you more than enough. Roast it all and save extras to fold into a frittata or omelette for breakfast.