Roasted Pumpkin, Black Rice, and Sun-Dried Tomato Salad Recipe
16 hours
1289 reads
About Roasted Pumpkin, Black Rice, and Sun-Dried Tomato Salad Recipe
This vibrant fall salad is the perfect savory side dish for your holiday feast! Earthy spinach, nutty black rice, and sweet caramelized pumpkin combine beautifully with tart sun-dried tomatoes for a harmonious blend of flavors and textures. It's a surprisingly moreish salad that will leave you wanting more, making it a delightful alternative to heavier holiday desserts. The unique combination of ingredients offers a satisfying and healthy meal option, perfect for those seeking a lighter, yet flavorful choice.This recipe is a celebration of wholesome ingredients and bold autumn flavors; it's both indulgent and nutritious!
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Recipe Time & More
Prep10 hours
Cook6 hours
Total16 hours
Ingredients
Salad Ingredients
Dressing Ingredients
- 2 tbsp Virgin Olive Oil extra
- 2 tbsp Orange Juice freshly squeezed
- 1 tbsp Honey
- 2 tsp Balsamic Vinegar
- 1/2 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
Instructions
Prepare the Pumpkin
- Toss the cubed pumpkin with 1 teaspoon balsamic vinegar and 1 tablespoon olive oil. Season with a pinch of salt. Roast in a preheated oven at 350°F (180°C) for 20-25 minutes, or until tender and slightly caramelized.
Cook the Black Rice
- Cook the black rice according to package directions until al dente. Rinse under cold water to stop the cooking process and fluff with a fork.
Make the Dressing
- In a small bowl, whisk together the remaining olive oil, orange juice, honey, and balsamic vinegar.
Assemble the Salad
- Combine the cooked black rice, roasted pumpkin, blanched spinach, and chopped sun-dried tomatoes in a large bowl. Pour the dressing over the salad and toss gently to combine.
Season and Serve
- Season with salt and freshly ground black pepper to taste. Serve warm or chilled. Chilling allows the flavors to meld for an even more delicious salad.
Recipe Notes
Expert Tips for the Best Pumpkin, Black Rice, and Sun-Dried Tomato Salad
- For a richer flavor, use high-quality balsamic vinegar and extra virgin olive oil.
- If you don't have sun-dried tomatoes, you can substitute with 1/2 cup of regular cherry tomatoes, halved.
- To enhance the sweetness of the pumpkin, add a pinch of cinnamon or nutmeg during roasting.
- For a heartier salad, add toasted nuts such as pecans or walnuts for added crunch and flavor.
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Recipe Nutrition
Calories: 70kcalCarbohydrates: 13gProtein: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1140mgFiber: 2gSugar: 5g
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5 Comments
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Looks incredible! Thanks for the details.
Looks so delectable! Thanks for posting.
This looks perfect! Thanks for posting.
This is perfect! Can’t wait to taste it.
This looks so good! Appreciate the share.