A delicious fall salad made with roasted pumpkin or butternut squash, pomegranate, pepitas, and blood orange vinaigrette. A great Thanksgiving side.
Are you sugared out yet? Since I already posted my one and only candy idea, I wasn’t quite sure what to make for today. I was going to skip this holiday post altogether until Jack came up with the genius thematic idea to make something with black forbidden rice. I had a pumpkin sitting on my countertop as well as some blood oranges… so naturally, I came up with the ultimate Halloween salad for this L&L Spook-tacular post. (That’s what Jack is calling it).
I made a blood orange vinaigrette spiced with cumin, coriander, and a bit of cinnamon. I just love how the warm spices bring out the natural sweetness of the roasted pumpkin. (Of course, if you don’t feel like tackling a pumpkin, feel free to use butternut squash cubes instead).
Pomegranates worked well into my bloody little theme here, but they’re also a perfect pop of flavor with the orange.
The salad is finished with toasted pumpkin seeds and feta cheese – a super flavorful combination to hopefully offset your candy-induced sugar rush.
I hope you all have a happy & healthy Halloween weekend!
Forbidden Rice Pumpkin Salad with Blood Orange Vinaigrette
- 1 cup cooked black forbidden rice
- 2 cups cubed pumpkin or butternut squash
- 2 cups baby salad greens
- ¼ cup pomegranate seeds
- ¼ cup feta cheese
- ¼ cup toasted pepitas
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons apple cider vinegar
- Juice of ½ a blood orange
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- Pinch of cinnamon
- Sea salt and freshly ground black pepper
- Preheat the oven to 375 degrees.
- Toss cubed pumpkin/squash with a bit of olive oil, salt & pepper. Spread on a baking sheet and roast until golden brown around the edges (25-30 mins depending on your squash).
- Make your vinaigrette by whisking together the olive oil, apple cider vinegar, blood orange juice, cumin, coriander, cinnamon, salt, and pepper. Taste and adjust seasonings.
- Toss the cooked rice with the roasted pumpkin cubes, salad greens, dressing (as much or little as you like), pomegranate seeds, feta, and pepitas. Taste and adjust seasonings & serve.
I buy my black rice in the bulk section of my Whole Foods or Wheatsville Coop. If you can't find black rice, sub in quinoa (you can even get black quinoa if you're going for color).
Regular oranges can be substituted for blood oranges.