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black rice salad on an oval platter drizzled with tahini dressing.
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4.89 from 18 votes

Black Rice salad with roasted vegetables and tahini honey dressing

This salad or side dish is perfect for Fall. It can be eaten warm or at room temperature, makes a healthy and satisfying packed lunch, and could also be a perfect side on the Thanksgiving table.
Prep Time1 hour 10 minutes
Cook Time25 minutes
Course: Salad, Side Dish
Cuisine: Fusion
Keyword: black rice, salad, sweet potato, tahini
Servings: 6 servings
Calories: 238kcal
Author: Andrea Mut

Ingredients

the salad

  • ½ white onion
  • 1 medium sweet potato
  • ¼ head radicchio
  • 3 tablespoon olive oil, plus more for rice and dressing
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • ¾ cup black rice, rinsed
  • 2 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Kosher salt
  • cup walnuts
  • ½ cup parsley leaves, chopped

the dressing

  • ¼ cup tahini
  • 1 lemon juiced
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • 2 tsp honey
  • 1 tablespoon olive oil
  • 2 tablespoon ice water, or more, to reach pourable consistency

Instructions

For the vegetables

  • Preheat oven to 450°F. Keeping the root end intact, peel the onion. Set one half aside. Cut in half again lengthwise and then cut each into quarters so you have 8 thin wedges. Place on a tray. Line the tray with parchment if desired.
  • Peel sweet potato and cut into ½ inch chunks. Place on tray.
  • Cut radicchio into quarters keeping core intact. Set 3 quarters aside. Cut one quarter in half and place on tray.
  • Mix together 3 tbsp. of olive oil, 1 teaspoon ground cumin and 1 tsp. of salt. Drizzle over vegetables. Turn them to coat both sides.
  • Bake in preheated oven for 15 minutes. Remove radicchio from tray and set aside. Flip the onions and sweet potatoes and continue roasting for another 8-10 minutes or until sweet potatoes are tender. Remove from oven and let cool slightly. Reduce oven to 350°F.
  • Remove core from radicchio and onions and set aside with the sweet potatoes.
  • Place walnuts on same tray and roast for 5-6 minutes. Chop and add to vegetable mixture. Chop parsley and add to vegetables.

For the rice

  • Bring approximately 4 cups of water to a boil. Rinse rice and add to boiling water. Turn heat down and simmer for 20 minutes or until tender but still toothsome.
  • Drain and place in large bowl. While still warm, stir in 2 tbsp. olive oil, 2 tbsp. lemon juice (or half a lemon) and ½ tsp. salt.

Tahini honey dressing

  • Stir together tahini, ice water, lemon juice, olive oil, honey, salt and cumin. It will appear to seize but continue mixing and it will become smooth and creamy. Adjust water amount as necessary to the consistency where it will barely drip off of a spoon.

Assembly

  • Toss together the rice with the vegetables, nuts and parsley. Taste and adjust seasoning. Drizzle with dressing just before serving and serve extra on the side.

Notes

  1. Make ahead - Reserve toasted nuts, parsley and dressing. Serve warm or at room temperature. Warm, covered with foil, in a 350 F oven for 15-20 mins or in the microwave. Garnish with nuts, parsley and dressing just before serving. 
  2. Storage - This salad can be kept, covered in the fridge, without the dressing, for one week.
  3. Dressing can be kept, covered in the fridge for one month.
Nutritional facts are based on one serving of salad and are an estimate only. 

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 14g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 841mg | Potassium: 379mg | Fiber: 3g