In bygone eras, forbidden rice was precisely that: forbidden to all but the aristocracy. Nowadays, however, you can enjoy the mild and nutty flavor of this once-exclusive delight however you wish. Forbidden Salad is just the dish to satisfy that wish, with its roasted, creamy butternut squash, crispy greens, sharp feta cheese, and crunchy pepitas. Dressed in a tangy, citrusy blood orange vinaigrette, Forbidden Salad is in fact incredibly welcoming to everyone to have a bite and try it for themselves. Everyone will see why this rice was forbidden for so long; when it’s mixed in salads, it’s so good you just don’t want to share!
Ingredients
For the salad:
- 2 cups pumpkin or butternut squash, cubed
- olive oil, to taste
- sea salt, to taste
- black pepper, to taste
- 1 cup black forbidden rice, cooked
- 2 cups baby salad greens
- 1/4 cup feta cheese
- 1/4 cup pomegranate seeds or dried cranberries
- 1/4 cup pepitas, toasted
For the blood orange vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons apple cider vinegar
- juice of 1/2 blood orange
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- cinnamon, to taste
- sea salt, to taste
- black pepper, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Toss the pumpkin with the olive oil, the salt, and the pepper.
Step 3 –Spread the pumpkin on a baking sheet.
Step 4 –Roast until golden-brown on the edges, about 25-30 minutes.
Step 5 –Toss the roasted pumpkin with the cooked rice, the salad greens, the feta, the pomegranate seeds, and the pepitas in a large bowl.
Step 6 –Whisk together 2 tablespoons of the olive oil, the vinegar, the blood orange juice, the cumin, the coriander, the cinnamon, the salt, and the pepper until a smooth dressing forms.
Step 7 –Taste the dressing for seasoning.
Step 8 –Add the dressing to the salad, tossing to combine.
Step 9 –Serve.