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Black Rice Salad With Butternut

This recipe is full of flavours. And the pomegranate adds a nice twist to an amazing fall salad.

Servings: 1

Keywords: salad, black rice, butternut salad

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins




  • 50 g black rice (brown rice or quinoa)
  • 200 g butternut squash
  • 4 spring onions
  • 1 tbsp vegan butter
  • 1 tbsp virgin olive oil
  • ½ limes (juice)
  • 1 ½ tbsp vegan honey
  • ½ Optional: chilli flakes, unrefined salt, black pepper


  1. Preheat oven to 180°C (355°F). Line a baking tray with baking paper.
  2. In a pot, bring 100 ml (0.4 cups) water and rice (quinoa) to a boil. Leave to cook over low heat for approx. 15 minutes, or until water has evaporated. Stir occasionally.
  3. Cut squash in pieces of approx. 1 cm (1/2 inch). Drizzle half of olive oil and season with chilli flakes, salt and pepper to taste.
  4. Place on a baking tray and bake on the middle rack for approx. 25 minutes until golden brown.
  5. Mix remaining olive oil with vegan butter, lime juice and vegan honey to create a dressing.
  6. Slice spring onion and mix with cooked rice, baked diced squash and dressing.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 1

Amount Per Serving
Calories 499
% Daily Value*
Total Fat 23g 35%
Saturated Fat g 0%
Trans Fat g
Sodium mg 0%
Total Carbohydrate 56g 18%
Dietary Fiber g 0%
Sugars g
Protein 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: