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.
1pounddelicata squashcut in half lengthwise, seeded, and cut crosswise into half moons
1/4teaspoonsmoked paprika
1/8teaspoonground cinnamon
2tablespoonsextra-virgin olive oil
kosher salt
Freshly ground black pepper
For The Honey Dijon Dressing:
1/3cupextra-virgin olive oil
1/4cuprice wine vinegar
2teaspoonshoney
1teaspoonDijon Mustard
kosher salt
Freshly ground black pepper
For The Salad:
2cupscooked black rice
2firm-ripe avocadohalved, pitted, and sliced
5ouncespacked baby kale
1/2cuptoasted pumpkin seeds
4ouncescrumbled 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.