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Salt & Wind Travel

Spiced Delicata Squash Salad with Black Rice and Avocado Recipe

One of our favorite places in Los Angeles to act like ladies who lunch is at Farm Shop. Set in the totally adorable Brentwood Country Mart, we feel chic just by association with the carefully curated artisanal products, the loads of streaming natural light, and the posh clientele ranging from the most gorgeous yoga Moms to celebrities. On a recent trip we had their red rice salad with avocados and spicy greens and wanted a version we could call our own, hence the creation of this Spiced Delicata Squash Salad with Black Rice and Avocado recipe.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Spiced Delicata Squash Salad with Black Rice and Avocado Recipe

Black Rice, Avocado, and Spiced Delicata Squash Salad Recipe

On a recent trip I had a lovely red rice salad with avocados and spicy greens and wanted a version we could call our own, hence the creation of this Spiced Delicata Squash Salad with Black Rice and Avocado recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 303 kcal

Ingredients
  

For The Spice Roasted Squash:

  • 1 pound delicata squash cut in half lengthwise, seeded, and cut crosswise into half moons
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper

For The Honey Dijon Dressing:

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup rice wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon Mustard
  • kosher salt
  • Freshly ground black pepper

For The Salad:

  • 2 cups cooked black rice
  • 2 firm-ripe avocado halved, pitted, and sliced
  • 5 ounces packed baby kale
  • 1/2 cup toasted pumpkin seeds
  • 4 ounces crumbled feta cheese

Instructions
 

  • Roast The Squash: Heat the oven to 375°F. Arrange squash on a rimmed baking sheet, drizzle the squash with 2 tablespoons of the olive oil, the paprika, and cinnamon and a sprinkle of salt and pepper.
    Toss to coat all of the squash with olive oil, then bake until the squash is tender and golden, flipping halfway, about 20 minutes.
    (Squash can be roasted up to 4 days ahead of time. Store refrigerated in an airtight container until ready to use.)
  • Make The Honey Dijon Dressing: Combine remaining 1/3 cup olive oil, rice wine vinegar, Dijon mustard, and honey in a jar. Season with salt and freshly ground pepper, close, and shake well to evenly combine. Taste, adjust seasoning as desired and serve.
    (Can be made up to 4 days ahead of time. Store refrigerated in an airtight container until ready to use.)
  • Assemble The Salad: To serve, arrange kale, black rice, squash, avocado, pumpkin seeds, and feta in a serving dish. Drizzle with some of the dressing and pass the rest on the side. 

PERSONAL NOTES

Nutrition

Serving: 1 servingCalories: 303kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 17mgSodium: 249mgPotassium: 759mgFiber: 8gSugar: 5gVitamin A: 3614IUVitamin C: 38mgCalcium: 193mgIron: 2mg
Keyword Bright Salad, Easy salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

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