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Forbidden Rice Pumpkin Salad

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This Forbidden Rice Pumpkin Salad is a vibrant, hearty fall dish made with nutty black rice, roasted pumpkin, greens, and a tangy maple-Dijon dressing. Full of flavor, texture, and color, it’s gluten-free, plant-based, and perfect as a main course or elegant holiday side.

Ingredients

  • 1 cup forbidden (black) rice
  • 2 cups pumpkin or butternut squash, peeled and cubed
  • 2 tablespoons olive oil (for roasting)
  • Salt and pepper, to taste
  • 2 cups baby spinach or arugula
  • ¼ red onion, thinly sliced
  • ¼ cup toasted pumpkin seeds or sunflower seeds
  • ¼ cup dried cranberries or pomegranate seeds
  • For the dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Salt and pepper, to taste

Instructions

  1. Cook forbidden rice according to package instructions. Set aside to cool slightly.
  2. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
  3. In a small bowl, whisk together dressing ingredients: olive oil, vinegar or lemon juice, Dijon, maple syrup, salt, and pepper.
  4. In a large bowl, combine rice, roasted pumpkin, greens, red onion, seeds, and cranberries or pomegranate seeds.
  5. Drizzle with dressing and toss gently to combine.
  6. Serve slightly warm or chilled.

Notes

  • Add goat cheese or feta for extra creaminess.
  • Use roasted sweet potato in place of pumpkin.
  • Balsamic vinegar can be used for a deeper flavor profile.
  • Chopped pecans or walnuts add more crunch.
  • Store dressing separately if making ahead to keep salad fresh.

Nutrition

Find it online: https://recipesbyliza.com/forbidden-rice-pumpkin-salad/