Ingredients

• 1 1/2 cups black rice
• 1/2 cup wild rice
• Kosher salt
• 1/2 medium butternut squash, peeled, seeds removed, cut into pieces
• 1/2 cup olive oil, divided
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 teaspoons honey
• 2 scallions, thinly sliced
• 1 cup pomegranate seeds
• 1 cup microgreens or sprouts
• 1/2 cup roasted pistachios, chopped

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Instructions

1. Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
2. Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.
3. Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.
4. DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.