My brothers and I used to laugh whenever we sat around the table enjoying a salad and my mom would say, “it’s like we’re eating sunshine.” She’s right. Sunlight helps produce grow, and those bright colors and fresh flavors are a big part of why I love this Sunset Salad with Black Rice. The combination of roasted beets, sweet squash, and nutty black rice feels like a plateful of sunshine.
The “sunset” effect comes from a mix of roasted red and golden beets paired with roasted butternut squash. I recently warmed up to fresh beets and now look for ways to use them whenever I can. Black rice is a favorite addition: it brings a slightly nutty, earthy flavor and a satisfying chew that contrasts nicely with tender roasted vegetables and crisp mixed greens. Together they make a visually appealing and deeply satisfying salad.
To complement the roasted vegetables and black rice, I make a simple creamy dressing that leans toward a Ranch-style flavor without being heavy. Lemon juice, Greek yogurt, kefir, garlic salt, and freshly cracked pepper create a bright, tangy dressing that ties the salad together.
My husband enjoyed the salad so much he packed the leftovers to share with his brother. It’s one of those dishes that looks beautiful, travels well, and keeps its texture even after sitting for a little while, which makes it great for potlucks or a hearty packed lunch.
I appreciate how versatile salads can be, and this Sunset Salad will definitely appear on our table many times this summer. It’s colorful, nutritious, and balanced in both texture and flavor.
Ingredients
- 2 cups cooked black rice
- 3 small roasted red beets, cubed
- 3 small roasted golden beets, cubed
- 1/2 medium roasted butternut squash, cubed
- 5 oz mixed greens
- For the dressing:
- 2 Tbsp lemon juice
- 1/2 cup Greek yogurt
- 1/4 cup kefir
- 1 tsp garlic salt
- 1 tsp freshly ground black pepper
Instructions
- Combine cooked black rice, cubed red and golden beets, roasted butternut squash, and mixed greens in a large serving bowl.
- In a small bowl, whisk together lemon juice, Greek yogurt, kefir, garlic salt, and black pepper. Adjust seasoning to taste.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or chill briefly before serving.
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A few practical notes: roasting the beets and butternut squash usually takes about 45 minutes at 400°F (205°C); roast until tender and slightly caramelized. Black rice generally cooks in roughly 45 minutes as well, depending on the grain and your stovetop—follow package directions for the best results. If you prefer faster options, cooked quinoa or farro can substitute for black rice and still provide a pleasing texture.
If you roast whole beets, wrap them in foil or place them in a covered dish to keep moisture in; once cool, the skins will slip off easily with a towel or your hands. For the squash, peel and cube before roasting or slice into larger pieces and scoop out flesh afterward. Taste and adjust the dressing—add a touch of honey if you like a sweeter note, or a little more lemon for extra brightness.
This salad stores well: keep dressing separate and toss just before serving if you plan to refrigerate leftovers. Stored in airtight containers, the components should keep for a few days—perfect for make-ahead lunches. Feel free to customize with extras like toasted nuts, fresh herbs, crumbled cheese, or a sprinkle of seeds for extra crunch.
I hope you enjoy “eating sunshine” as much as we do. If this recipe inspired you, consider trying variations based on what’s in season where you live. That’s it for this post—until next time!
