Pumpkin, Black Rice And Sun Dried Tomatoes Salad

4.20 from 5 votes

This gourmet salad is my choice for a savory side at a Holiday feast. It boasts of a melange of flavors ( imagine the earthy flavor of spinach, the nuttiness of the black rice, the sweetness of the caramelized pumpkin and the tartness of the sun-dried tomatoes ) that have just been brought together in a manner that invokes sheer delight without compromising on health. And I bet you would calling for the seconds instead of reaching out for those sinful desserts !!
Prep Time 10 hours
Cook Time 6 hours
Total Time 16 hours
Served AsBrunch, Dinner, Lunch
Servings 3


  • 1 cup cubed pumpkin
  • 1/3 cup black rice
  • 1/2 cup spinach blanched
  • 7-8 sun-dried tomatoes
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 tbsp freshly squeezed orange juice
  • 1 teaspoon honey
  • 2 teaspoon balsamic vinegar
  • freshly ground pepper
  • Salt


  • Toss the pumpkin cubes with some of the balsamic vinegar and olive oil. Sprinkle salt and put in the oven. Roast at 180 C till it shows signs of browning / caramelization.
  • Cook the black rice separately till it is cooked yet slightly firm to touch.
  • Mix the olive oil, honey, orange juice and remaining vinegar in a bowl.
  • Take the black rice, roasted pumpkin, blanched spinach, chopped sundried tomatoes in a bowl. Sprinkle the dressing all over it. Toss together.
  • Season with salt and ground pepper.
  • Serve warm. Or slightly chilled ( letting it sit in the fridge also allows the flavors to come together )

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4.20 from 5 votes

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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