Print

Forbidden Rice Pumpkin Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Forbidden Rice Pumpkin Salad is a vibrant and hearty plant-based dish made with nutty black rice, roasted pumpkin, fresh greens, and a zesty dressing. Perfect as a main or side, this colorful salad is packed with flavor, texture, and fall-inspired ingredients.

Ingredients

  • 1 cup forbidden rice (black rice)
  • 2 cups pumpkin, peeled and cubed
  • 2 tbsp olive oil (plus more for roasting)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups baby spinach or arugula
  • 1/4 red onion, thinly sliced
  • 1/4 cup toasted pumpkin seeds (pepitas)
  • 1/4 cup dried cranberries or pomegranate seeds
  • 2 tbsp fresh parsley or cilantro, chopped
  • 2 tbsp lemon juice or apple cider vinegar
  • 1 tsp maple syrup or honey (optional)
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Rinse forbidden rice and cook according to package instructions (30–35 minutes). Drain and cool slightly.
  2. Toss pumpkin cubes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and golden.
  3. Whisk lemon juice or vinegar, olive oil, Dijon mustard, garlic, and optional maple syrup or honey in a small bowl. Season to taste.
  4. In a large bowl, combine cooked rice, roasted pumpkin, greens, red onion, pumpkin seeds, cranberries or pomegranate seeds, and herbs.
  5. Drizzle dressing over salad and toss gently.
  6. Taste, adjust seasoning, and serve warm, chilled, or at room temperature.

Notes

  • Substitute pumpkin with butternut squash or sweet potatoes.
  • Add goat cheese or feta for a creamy twist.
  • Chickpeas, lentils, or quinoa can boost the protein.
  • Great for meal prep—flavors develop even more after a day.

Nutrition

Find it online: https://cookedbymaya.com/forbidden-rice-pumpkin-salad/