warm pistachio and butternut squash recipe

Written by Sophie Barrow

warm pistachio and butternut squash recipe
A warming salad is just what the doctor ordered in this cold weather! Perfect for any lunchtime over winter! 


  • 250g black rice 
  • 100g wild rice 
  • 1/2 medium butternut squash, peels, seeds removed & cut into large chunks
  • 60ml red wine vinegar 
  • 2 tsp honey 
  • 2 spring onions, thinly sliced 
  • 180g pomegranate seeds 
  • 60g roasted pistachios, chopped
  • 1 can of chickpeas, drained
  • Olive oil
  • Black pepper
  • Salt


  1. Preheat oven to 200°C
  2. Cook rice in a large pot of rice for 35-40 minutes until tender. Drain and rinse. 
  3. Spread the rice on a baking tray and leave to cool
  4. On a separate baking tray, drizzle or toss the squash in some olive oil and season with salt and pepper. Roast squash in the oven for 20-25 minutes until tender and golden, then allow to cool. 
  5. Preheat oven to 450°F. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
  6. Whisk the vinegar, honey and 60ml olive oil in a large bowl. Add the rice, squash, onions, pomegranate seeds, chickpeas and pistachios, then toss to combine well. 
  7. Garnish with some extra pistachios. 

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