Spice-Roasted Butternut and Black Rice Salad

 

This is a wonderful, colourful Winter salad with a tangy mix of flavours.

 

Butternut squash has a natural sweetness that means you can throw so many bold flavours and spices at it and it just balances them out beautifully.

 

SABRINA GHAYOUR. Photo and recipe published in Daily Mail 15.5.2025

Serves 6-8

 

Ingredients:

1kg butternut squash, peeled, halved, deseeded and cut into 1.5cm slices

olive oil

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp paprika

250g black rice

1 large red onion, finely chopped

100g dried cranberries

50g flaked almonds

250g pomegranate seeds

1 small packet (about 30g) of flat-leaf parsley, leaves finely chopped

Maldon sea salt flakes and freshly ground black pepper

 

For the dressing

3 tbsp pomegranate molasses

3 tbsp olive oil

2 tbsp honey or maple syrup

1 tbsp vegan red wine vinegar

1 tsp ground cinnamon

 

Method

1 Preheat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking paper.

2 Place the butternut pieces on the lined tray and drizzle generously with olive oil. Mix the spices together and sprinkle over the pieces, then use your hands to coat them evenly in the oil and spice mix. Spread out in a single layer, season with salt and pepper and roast for 40 minutes or until starting to brown on the edges. Remove from the oven and leave to cool.

3 Cook the rice according to the packet instructions, then rinse in cold water until cooled. Drain and set aside.

4 Mix the onion, cranberries, flaked almonds, pomegranate seeds and parsley (reserving a little for garnish) in a bowl, then add the rice. Mix the dressing ingredients together, pour over the salad and stir in. Season generously with salt and pepper, mix again and leave to rest for 15 minutes. Stir again, taste and adjust the seasoning if desired, and serve with the roasted butternut arranged on top and scattered with the reserved parsley.