Preheat oven to 450°F. Cook black rice and wild rice 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.
Meanwhile, toss squash with 1/4 cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.
Whisk vinegar, honey, and remaining 1/4 cup oil in a large bowl. Add black rice and wild rice, squash, scallions, seeds, microgreens, ; season with salt and pepper and toss to combine. Top with huckleberries
DO AHEAD: Salad (without microgreens) can be made 4 hours ahead. Cover and chill.
Also try it with: any grain (except amaranth)
asənk̕ʷlmin xaʔtɬ cixənt 450°F. npusnt i sxʷaxʷt il silxʷaʔ nt’yxəltn il ats npəpkʷitaʔkʷ lut tali ks‿py̓aqs, cmay məsɬ upnkst minutes; ck̕ɬsʕaʔ əts c̕iw’, pkʷikstmnt məɬ x̌ʷuʔwaw̓. kɬpiɬnt il atc k̕ɬyr’k̕ʷcin i baking sheet mɬ səʔax.
məɬ, kɬpiɬnt i squash ats myƛ̕ tə sk̕ut l’pot tə sq’ʷuct il naqs sheet; tx̌asnant tə c̕ar’t naʔɬ tax̌t. q’ʷəlant, nɬat’k̕iw’sant, mɬ kʷr’əriʔ iks pyaqs, cmay 20–25 minutes; xixʔstixʷ ks‿səʔaxmixaʔx.
whisk vinegar, sqʷuʔsitkʷ, uɬ k’im̓ i sk̕ut l’pot i sqʷuct il silxʷaʔ lapual. ktxʷant i q’ʷay sxʷaxʷt naʔɬ sxʷaxʷt, squash, scallions, q̓ip̓xʷaʔ, microgreens; tx̌asnant tə c̕ar’t naʔɬ tax̌t nɬət̕k’iw̓snt ks‿mar̓ərwiʔax. mɬ sic kpəpkʷinant tə st’xaɬq
lats xəʔitiʔ: i salad (iluti akɬ microgreens) il x̌əx̌yaɬn̓xʷ mus xəlakək ixiʔ təs ck̕ul̕. ulqaynt mɬ put nc’ʔaɬ.
nixʷ k̕ʷinnt i tə: xiʔmix sc’ʕalqn (lut nax̌əm̓ɬ tə amaranth)