Autumn Rice Salad Recipe

Rinse and cook the rice

Rinse the basmati and brown rice together under cold water until the water runs clear (about 1–2 minutes). Drain well.

In a medium saucepan, combine rinsed rice, broth, and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15–18 minutes (brown rice increases texture; check at 18 minutes). Remove from heat and let sit, covered, 10 minutes to steam. Fluff with a fork and spread on a rimmed sheet pan or large bowl to cool slightly.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Peel, seed, and cut butternut squash into 1-inch cubes (about 1.25 lb). In a bowl, toss squash with 1.5 tbs olive oil, 1/4 tsp black pepper, 1/4 tsp smoked paprika, and 1/2 tbs maple syrup until evenly coated.

Spread in a single layer on the prepared sheet pan and roast 20–25 minutes, turning once halfway, until edges are browned and squash is tender. Remove from oven and cool slightly. If preparing ahead, roast while rice cooks and keep warm or chill.

Core and cut apples into 1/2-inch dice (leave skin on). Toss apple pieces with 1/2 tbs lemon juice to prevent browning.

In a medium skillet over medium heat, melt 1 tbs butter. Add apple pieces and sauté 3–5 minutes until they begin to soften. Add 1 tbs honey and 1/4 tsp cinnamon; cook another 2–3 minutes until glazed but not mushy. Remove from heat and let cool slightly.

In a small bowl or jar, combine 3 tbs dry white wine (or white wine vinegar), 4 tbs extra-virgin olive oil, 1/2 tsp Dijon, 1 tsp honey, 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

In a large serving bowl, combine the cooked, slightly cooled rice, roasted squash, honey-roasted apples, 3/4 cup pomegranate arils, 1/2 cup golden raisins, and 1/2 cup toasted chopped walnuts.

Pour the vinaigrette over the warm (or cooled) rice mixture and toss gently to combine. Add the chopped parsley (1/2 cup) and chopped mint (1/4 cup). Adjust seasoning with 1 tsp lemon juice, 1 tsp lemon zest, and additional salt and pepper to taste. If the salad seems dry, drizzle a little olive oil to taste.

Let the salad rest 10–15 minutes to allow flavors to meld. Serve warm or chilled. Garnish with extra pomegranate arils and a few whole walnut halves if desired.