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5 from 3 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 hr 10 mins
Cook Time25 mins
Course: Salad, Side Dish
Cuisine: Fusion
Keyword: black rice, salad, sweet potato, tahini
Servings: 6 servings
Author: Andrea


the salad

  • 1/2 white onion
  • 1 medium sweet potato
  • 1/4 head radicchio
  • 3 tbsp olive oil, plus more for rice and dressing
  • 1 tsp ground cumin
  • 1 tsp Kosher salt
  • 3/4 cup black rice, rinsed
  • 2 tbsp olive oil
  • 1/2 lemon, juiced, 2 tbsp
  • 1/2 tsp Kosher salt
  • 1/3 cup walnuts
  • 1/2 cup parsley leaves, chopped

the dressing

  • 1/4 cup tahini
  • 1 lemon juiced
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground cumin
  • 2 tsp honey
  • 1 tbsp olive oil
  • 2 tbsp hot water, or more, to reach pourable consistency


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 1/2 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 the olive oil, cumin and 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 olive oil, lemon juice and salt.

Tahini honey dressing

  • Stir together tahini, lemon juice, olive oil, honey, salt and cumin. It will appear to seize but it will smooth out once you add the water. Add hot water and continue stirring until you reach the desired consistency. Adjust water amount as necessary.


  • 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.


  1. Salad can be kept, covered in the fridge, without the dressing, for one week.
  2. Dressing can be kept, covered in the fridge for one month.