Black & white rice salad with cumin-roasted butternut squash

Black & white rice salad with cumin-roasted butternut squash

  • Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6-8 as a side dish

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

  • Gluten-free
  • Vegetarian
Nutrition: per serving (8)


For the dressing


  • STEP 1

    Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously – use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.

  • STEP 2

    Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.

  • STEP 3

    Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.


This dish is ideal for taking along to a dinner party or buffet. To keep the salad looking fresh, it’s best to dress it just before serving. Pack the salad into a big container and take the dressing in a jam jar. Toss it together just before serving, and scatter with feta at the last minute.

Goes well with

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    Rating: 5 out of 5.21 ratings
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