Black & white rice salad with cumin-roasted butternut squash

Black & white rice salad with cumin-roasted butternut squash

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(18 ratings)

Prep: 15 mins Cook: 30 mins - 35 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (8)

  • kcal400
  • fat16g
  • saturates2g
  • carbs56g
  • sugars28g
  • fibre4g
  • protein6g
  • salt0.1g
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  • 1 small butternut squash (about 375g/13oz), peeled and cubed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp cumin seeds
  • 250g basmati & wild rice
  • 140g dried cranberries
  • 200g pomegranate seeds
  • 100g blanched hazelnuts, toasted and halved
  • small pack dill, leaves and stalks finely chopped
  • small pack flat-leaf parsley, leaves and stalks finely chopped
  • 1 large red onion, finely diced
  • 200g feta, to serve



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

For the dressing

  • zest and juice 1 large unwaxed orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp clear honey
  • 4-5 tbsp sherry vinegar
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

  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.

  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.

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Comments, questions and tips

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5th Jan, 2020
This looked really great plated up and tasted delicious too. Couldn’t get hold of dill so left that out and used cider vinegar in dressing as that’s what we had. Otherwise made exactly as recipe. Will definitely make this again for lunchboxes and to take to a fuddle. I won’t bother halving the hazelnuts next time though. That was a bit tedious!
18th Jun, 2017
Delightful, interesting & massive! Would serve 10 as a side dish. Super easy to make. I use a flat teaspoon of cumin seeds and that's plenty.
7th Jun, 2017
This was utterly delicious! Had a lot of left over white rice, not nuts, no pomegranate and I can't eat onions. Added some sultanas and peas for a bit of brightness. I image the original version was even more interesting and had even better textures but it was the tastiest thing I've done with leftover rice and made a change from frying it! Will definitely make again!
2nd May, 2017
I made this with a few modifications as I didn't have everything in the kitchen. I replaced: Cranberries, pomegranate seeds, hazelnuts and herbs with: Sultanas, currants, avocado, cashews, seeds, halumi, Camembert and it was absolutely delicious!!!
7th Feb, 2016
What a delicious salad! I swapped the cranberries for Apple and added some avocado.. Lovely!
3rd Dec, 2015
I tried this out for an accompaniment alternative for Boxing Day. I will be sick of English food by then and want something different. I used brown rice instead of black & white, for economy and to add a bit more nuttiness and used white wine vinegar, just because it was in my cupboard. It's really easy to make and as usual with Sabrina Ghayour delicious. I can't wait for Boxing Day and after that it will be a staple in our house. Also it's a great winter dish with pomegrante being in season.
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