Black Rice Salad

Serves: 4

Organic Ingredients:

  • 1 cup black rice
  • 2 cups vegetable broth
  • ½ cup pomegranate seeds
  • ¼ cup chopped pecans
  • 1 medium butternut squash
  • 2 Tablespoons Garden of Life Coconut Oil
  • 4 Tablespoons olive oil
  • 2 Tablespoons sliced green onion
  • 1 Tablespoon maple syrup
  • 1½ Tablespoons apple cider vinegar
  • 1 Tablespoon minced ginger root
  • 2 minced garlic cloves
  • ½ teaspoon sea salt
  • 1/8 teaspoon black pepper


  1. Cook the rice by placing 2 cups vegetable broth, black rice and 1 Tablespoon of olive oil in a pot, bring to a boil, then cover with lid and reduce to simmer for 50 minutes.
  2. Turn off heat, but leave on lid for another 10 min, then fluff with a fork.
  3. While you are cooking the rice, you can also cook the butternut squash.
  4. Preheat oven to 375.
  5. Peel and cube butternut squash and place on baking sheet.
  6. Coat with 2 Tablespoons of Coconut Oil and ¼ teaspoon of salt.
  7. Cook for 40 minutes, stirring often.

To make dressing:

  1. Whisk together 3 Tablespoons of Olive Oil, apple cider vinegar, maple syrup, ginger, garlic, ¼ teaspoon salt and pepper.
  2. Pour dressing over cooled rice and toss with pecans, pomegranates, green onion and cooled butternut squash cubes.
  3. Serve immediately.
  4. Add a dash of cinnamon on top if desired.
Lasts 3 days refrigerated.


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