{"id":5860,"date":"2022-12-13T10:30:00","date_gmt":"2022-12-13T15:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=5860"},"modified":"2023-03-17T11:29:38","modified_gmt":"2023-03-17T15:29:38","slug":"black-rice-salad-with-roasted-oranges-lemons-and-butternut-squash","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/black-rice-salad-with-roasted-oranges-lemons-and-butternut-squash\/","title":{"rendered":"Black Rice Salad with Roasted Oranges, Lemons, and Butternut Squash"},"content":{"rendered":"

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As Delicious as It is Beautiful.<\/h2>\n

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As you\u2019re undoubtedly aware, I have a great fondness for citrus fruits. Whether they be fresh and bright, candied, or roasted in order to deepen their flavor, I turn to them again and again. For this dish, I roasted a couple trays of sliced oranges and lemons until they\u2019d begun to char and caramelize.\u00a0<\/p>\n

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\"Lemon\n

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Roasted orange and lemon slices<\/strong><\/figcaption>\n<\/figure>\n

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I\u2019ve cooked and enjoyed black rice, but this is the first time I\u2019ve tried Italian black rice <\/i><\/span><\/a>. It\u2019s a smaller grain than Asian black rice and isn\u2019t quite as sticky. It\u2019s really perfect for a salad. I cook it as I would cook pasta, in a big pot of boiling salted water. Then I drain it and spread it out on a sheet pan to cool. It\u2019s chewy in texture, but not gummy. I prefer it over brown rice, for both texture and flavor.<\/p>\n

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\"Black\n

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Rice cooling in sheet pan<\/strong><\/figcaption>\n<\/figure>\n

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As much as I like butternut squash, I also find it can strike me as cloying in its sweetness if it doesn\u2019t have something to balance out the flavors. I thought the roasted citrus would work well in that respect, but I also added dried cranberries and dried sour cherries to the salad, along with sliced scallions.\u00a0<\/p>\n

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As to the dressing, I have a lovely vinegar called Sonomic Gold Almost Vinegar, which is made with apricots. It\u2019s mild, but fully flavored, so I added a couple tablespoons of lemon juice in order to make sure the dressing was bright enough. In order to enhance the apricot flavor, I put in a teaspoon of apricot jam and it did the trick. If you don\u2019t have this particular vinegar a mild balsamic would work and you could add a little strawberry, plum, or raspberry jam.\u00a0<\/p>\n

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This delicious salad works really well with poultry or pork. You can make it ahead and let it sit out while you roast a chicken or a pork roast. It gets better and better as it sits and all those flavors have time to meld. The leftovers are great, too.\u00a0 I just let it sit out and come to room temperature before serving again.<\/p>\n

<\/p>https:\/\/youtu.be\/A66HJPQO-ms

*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. This post may contain affiliate links that, at no additional cost to you, may pay me a small commission and help support the costs of this website. Read full privacy policy\u00a0here<\/a>.<\/em><\/p>\t\t\n\t\t\t

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Black Rice Salad with Roasted Oranges, Lemons, and Butternut Squash<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t\n\t\t\tServings

6-8<\/p>servings\n\t\t\t

A spectacular salad made by combining Italian black rice with roasted slices of oranges, lemons, butternut squash, dried cherries, dried cranberries, and sliced scallions. A beautiful brightly flavored dressing brings it all together. <\/p>\n

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Ingredients<\/h3>\n \t\t\t