Name: Forbidden Rice Pumpkin Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Plant-Based
Ingredients: Salad:; 1 cup forbidden (black) rice; 2 cups fresh pumpkin or butternut squash, peeled and cubed; 1 tbsp olive oil; Salt and black pepper, to taste; 2 cups baby spinach or arugula; 1/4 red onion, thinly sliced; 1/4 cup dried cranberries or pomegranate seeds; 2 tbsp toasted pumpkin seeds or walnuts; Dressing:; 3 tbsp olive oil; 1 1/2 tbsp apple cider vinegar or lemon juice; 1 tsp Dijon mustard; 1 tsp maple syrup or honey; 1 clove garlic, minced; Salt and black pepper, to taste

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This forbidden rice pumpkin salad is a vibrant, nutrient-rich dish that’s as satisfying as it is beautiful. I love the contrast of flavors—earthy black rice, sweet roasted pumpkin, and a zesty dressing that ties everything together. It’s hearty enough to be a main course or a standout side dish.

Why You’ll Love This Recipe

I love how this salad hits that perfect balance of hearty and fresh. The forbidden rice gives it a deep, nutty flavor and chewy texture, while the roasted pumpkin adds sweetness and warmth. It’s naturally vegan, gluten-free, and full of fiber and antioxidants. Plus, it looks gorgeous on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Forbidden (black) rice
Fresh pumpkin or butternut squash (peeled and cubed)
Olive oil
Salt
Black pepper
Baby spinach or arugula
Red onion (thinly sliced)
Dried cranberries or pomegranate seeds
Toasted pumpkin seeds or walnuts

For the dressing:

Olive oil
Apple cider vinegar or lemon juice
Dijon mustard
Maple syrup or honey
Garlic (minced)
Salt and pepper

Directions

I cook the forbidden rice according to package instructions and let it cool slightly.
I toss the pumpkin cubes with olive oil, salt, and pepper, then roast them at 400°F (200°C) for 25–30 minutes until golden and tender.
In a large bowl, I combine the cooked rice, roasted pumpkin, baby greens, red onion, and cranberries.
I whisk the dressing ingredients together in a small bowl until emulsified.
I pour the dressing over the salad, toss gently, and top with toasted seeds or nuts before serving.

Servings and timing

This recipe makes about 4 servings as a main or 6 as a side.
Prep and cooking time combined is about 40 minutes.

Variations

I sometimes swap the pumpkin for roasted sweet potato or add cooked lentils for extra protein. For a cheesy twist, I sprinkle in crumbled feta or goat cheese. I also like using balsamic vinegar in the dressing for a deeper flavor.

Storage/Reheating

I store the salad (undressed) in the fridge for up to 3 days. Once dressed, it’s best enjoyed within 24 hours. The rice and roasted pumpkin can be prepped ahead and stored separately. I serve it cold or at room temperature—no reheating needed.

FAQs

What is forbidden rice?

It’s a type of black rice that’s slightly nutty, chewy, and packed with antioxidants—perfect for salads.

Can I use canned pumpkin?

I don’t recommend it for this salad. Roasted cubes of fresh pumpkin or squash give the best texture and flavor.

Is this salad vegan?

Yes, as long as I use maple syrup instead of honey in the dressing.

Can I make this in advance?

Yes, I prep all the components ahead and assemble just before serving to keep the greens fresh.

What can I serve with it?

I love pairing it with grilled chicken, roasted tofu, or serving it solo as a hearty vegetarian main.

Conclusion

This forbidden rice pumpkin salad is one of those recipes that feels as good as it tastes. It’s earthy, comforting, and full of nourishing ingredients that come together in a way that’s both rustic and refined. I always feel great after enjoying a bowl of this vibrant salad.