Black Rice Salad with Cilantro Pesto

• 1 cup Brazil nuts
• 1 small kabocha squash, peeled, seeded, cut into ½-inch pieces
• 1½ 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
• 1½ 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 1½ uncooked)

1. Preheat oven to 350°. Toast Brazil nuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Let cool.
2. 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.
3. 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.
4. 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.)
5. Do Ahead: Kabocha squash can be cooked 1 day ahead. Keep in oil; cover and chill.