Black Rice, Kale And Raspberry Salad

Raspberry Vinaigrette:
1/3 cup fresh raspberries
1 T lemon juice (about 1/2 lemon)
1 T white wine vinegar
1 T honey
Pinch of salt
3 T avocado or olive oil
Put all of the ingredients except the oil into a blender and blend. Stream in the oil until the mixture is emulsified. Adjust seasoning if desired.

For the black rice:
1 cup black rice, rinsed
1 1/2 cups water
1/4 tsp salt
1 tsp oil
Place all ingredients in a pressure cooker. Cook on high pressure 22 minutes. Let the pressure naturally release for 10 minutes and then manually release any additional pressure. Spread cooked rice on a sheet pan to cool, and store in a covered bowl in the fridge until ready to use. •
For the butternut squash:
Peel and place on sheet pan and drizzle with avocado or olive oil. Sprinkle with salt and fresh thyme, drizzle with honey. Roast at 375F until tender.

For assembly:
In a bowl, toss the black rice and chopped kale with the dressing, fold in pine nuts, chopped butternut squash, and some fresh thyme leaves. Place on your serving platter and top with raspberries. Enjoy with good friends!