- 4
Ingredients
- 1 cup Brazil nuts
- 1 small kabocha squash, peeled, seeded, cut into 1/2-inch pieces
- 1 1/2 cups olive oil
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons freshly grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt, freshly ground pepper
- 1 garlic clove, chopped
- 1 1/2 cups cilantro leaves with tender stems, divided
- 6 radishes, very thinly sliced
- 3 scallions, thinly sliced
- 1 shallot, very thinly sliced
- 3 cups cooked black rice (from about 1 1/2 uncooked)
Preparation
Step 1
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.)
Do Ahead: Kabocha squash can be cooked 1 day ahead. Keep in oil; cover and chill.