Things I tin’t become plenty of: pomegranates + apple tree cider + apples + butternut squeeze + nutmeg/clove/everyfallspice. I swear I wait all twelvemonth for these ingredients. SO, naturally, I position them all into a salad! This has to be inwards my superlative iii favorite dishes I’ve made this flavor and then far. And I’ve made H5N1 LOT of things. Also, can we just have a infinitesimal to admit how gorgeous this is?!
This dressing is unreal. Reduced. apple tree. cider.
Gotta have crunch, e'er.
Black Rice Butternut Arugula Salad with Pomegranate + Apple Cider Vinaigrette
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
For the salad:
black rice (nigh three cups cooked)
butternut squeeze, cutting into one/2'' cubes
olive rock oil
pumpkin seeds, toasted
chopped apartment leaf parsley
For the dressing:
apple cider, reduced to three T. (encounter directions)
apple cider vinegar
of red pepper scrap
garlic, minced or pressed
Preheat oven to 425℉. Prepare rice according to packet directions. Add squelch to a big baking canvass as well as drizzle with olive rock oil. Add cinnamon, clove, allspice, table salt, as well as pepper, together with toss to coat. Roast for 25 min, stirring in one case, until tender in addition to gold.
- While squelch is roasting, trim the cider. In a modest saucepan, bring cider to boil, and then trim to med/depression in addition to simmer for 10-15 minutes, until it is most 3 tablespoons. Let cool.
- To make dressing, add together reduced cooled cider, apple cider vinegar, nutmeg, thyme, cerise pepper bit, dijon, garlic, and olive petroleum to a jar and milkshake until combined.
- To get together salad, add cooled rice, arugula, too butternut to a large bowl. Drizzle with or so of the dressing, perhaps a 3rd, too toss. Add the pomegranate in addition to toasted pumpkin seeds as well as toss once again. Top amongst chopped parsley in addition to serve amongst extra dressing.