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Forbidden Rice Pumpkin Salad

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This forbidden rice pumpkin salad is a hearty, colorful, and nutrient-rich dish featuring nutty black rice, sweet roasted pumpkin, and a bright, zesty dressing. Perfect as a vegan main course or a stunning side, it’s naturally gluten-free, high in antioxidants, and full of seasonal flavor. A satisfying salad that’s as nourishing as it is beautiful.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (main) or 6 servings (side)
  • Category: Salad, Main Course, Side Dish
  • Method: Roasting, Boiling
  • Cuisine: Plant-Based, Seasonal, Fusion
  • Diet: Vegan

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

Instructions

  1. Cook the forbidden rice according to package instructions. Set aside to cool slightly.
  2. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
  3. In a large bowl, combine cooked rice, roasted pumpkin, baby greens, red onion, and cranberries.
  4. In a small bowl, whisk together the dressing ingredients until smooth.
  5. Pour dressing over salad and toss gently to combine.
  6. Top with toasted seeds or nuts before serving.

Notes

  • Substitute pumpkin with roasted sweet potato if preferred.
  • Add lentils or chickpeas for extra protein.
  • Top with crumbled feta or goat cheese for a non-vegan variation.
  • Balsamic vinegar can replace apple cider vinegar for a deeper flavor.
  • Store undressed salad up to 3 days in the fridge.
  • Serve cold or at room temperature; reheating not necessary.

Nutrition

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