Pumpkin, Black Rice And Sun Dried Tomatoes Salad
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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 !!
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Ingredients
- 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
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Instructions
- 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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