BLACK RICE SALAD WITH CILANTRO PESTO

Black Rice Salad with Cilantro Pesto image

Number Of Ingredients 12

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1 cup Nuts
1 bag Butternut squash
1.5 cups Olive Oil
3 tablespoon Rice vinegar
2 teaspoon Lime zest
1 tablespoon Lime juice
1 clove Garlic, chopped
1 bunch Cilantro
1 bunch Radishes, thinly sliced
1 bunch Scallions, thinly sliced
1 piece Shallot, thinly sliced
3 cups Cooked black rice

Steps:

Preheat oven to 350°. Toast Brazil nuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool. Toss squash and oil in an 8x8" baking dish; roast until squash is fork-tender, 30-40 minutes. Let cool, then strain oil into a small bowl; set squash aside. Whisk vinegar, lime juice, and 3 Tbsp. squash oil in another small bowl. Season vinaigrette with salt and pepper. Purée Brazil nuts, garlic, lime zest, 1 cup cilantro, and remaining squash oil in a food processor until smooth. Season pesto with salt and pepper. Toss radishes, scallions, shallot, black rice, vinaigrette, reserved squash, and remaining ½ cup cilantro in a large bowl; season with salt and pepper. Drizzle some pesto over salad. (Save any extra pesto and stir into yogurt or labneh or serve with cheese and crackers.)