A crowd-pleasing recipe adapted from Bon Appétit. People absolutely love it, and it meets a wide variety of dietary needs.

• 1½ cups black rice
• ½ cup wild rice
• Kosher salt
• ½ medium butternut squash, peeled, seeds removed, cut into pieces
• ½ cup olive oil, divided in half
• Freshly ground black pepper
• ¼ cup red wine vinegar
• 2 teaspoons honey
• 2 green onions, thinly sliced
• 1 cup pomegranate seeds
• 1 cup microgreens or sprouts
• ½ cup roasted pistachios, chopped

1. Preheat oven to 450°.
2. Cook black rice and wild rice, together,  in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
3. While the rice is cooking, toss squash with ¼ cup oil on another baking sheet; season with salt and pepper. Roast until golden brown and tender, turning once halfway through the 20–25 minutes; let cool.
4. In a large bowl, whisk together the dressing of vinegar, honey, and remaining ¼ cup oil.  Add the cooled black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.