Recipes

Serves 4

Ingredients

DRESSING:

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 small garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

SALAD:

1 cup black rice, rinsed

1 large delicata squash, scrubbed clean

1 to 2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

1 large head radicchio, cored, leaves torn into shards

3 scallions, thinly sliced

1/4 cup coarsely chopped Italian parsley leaves

2 tablespoons pumpkin seeds (or pomegranate arils)

Preparation

1) Whisk the dressing ingredients in a small bowl.

2) Cook the rice until tender, according to package instructions. Season to taste with salt and set aside to cool to lukewarm or room temperature.

3) Heat the oven to 400 degrees.

4) Cut the squash crosswise in 1/3-inch-thick slices and scoop out the seeds. Place the rings in a large bowl. Add the oil, 1 teaspoon salt, the cumin, paprika and black pepper and toss to coat. Arrange the squash rings on a rimmed baking sheet lined with parchment. Transfer to the oven and roast until golden brown in spots and tender, about 25 minutes, flipping once. Remove from the oven and lightly brush with the dressing. Cool to lukewarm or room temperature.

5) Spread the radicchio in a wide shallow serving bowl. Stir the scallions into the rice and then spoon the rice over and around the radicchio. Arrange the delicata rings around the salad, tucking some of the rings under the radicchio leaves. Sprinkle the parsley and pumpkin seeds (or pomegranate arils) over the salad. Drizzle with the remaining dressing.

Lynda Balslev is an award-winning food and wine writer, cookbook author and recipe developer. She also authors the blog TasteFood, a compilation of more than 600 original recipes, photos and stories.