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3 Votes

Pumpkin, Black Rice and Sun Dried Tomatoes Salad

Pumpkin, Black Rice and Sun Dried Tomatoes Salad
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryVeg
  • Cuisine TypeFusion
  • Good for Brunch , Lunch , Dinner

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 !!

Ingredients & Quantity
  • 1 cup cubed pumpkin
  • 1/3 cups black rice
  • 1/2 cup spinach (blanched)
  • 7-8 sun-dried tomatoes
  • 1 tsp Extra Virgin Olive Oil
  • 2 tbsp freshly squeezed orange juice
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • freshly ground pepper
  • salt to taste
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How to cook?
  1. 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.
  2. Cook the black rice separately till it is cooked yet slightly firm to touch.
  3. Mix the olive oil, honey, orange juice and remaining vinegar in a bowl.
  4. Take the black rice, roasted pumpkin, blanched spinach, chopped sundried tomatoes in a bowl. Sprinkle the dressing all over it. Toss together.
  5. Season with salt and ground pepper.
  6. Serve warm. Or slightly chilled ( letting it sit in the fridge also allows the flavors to come together )
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