This Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad has it all!!! Nutty sweet black rice, sweet smoky pumpkin, fresh tangy goats cheese, sweet cranberries and crunchy pistachios. Delicious as a main or a side, this is the perfect dish for fall. From Sprinkles and Sprouts
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5 from 4 votes

Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad

This Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad has it all!!! Nutty sweet black rice, sweet smoky pumpkin, fresh tangy goats cheese, sweet cranberries and crunchy pistachios. Delicious as a main or a side, this is the perfect dish for Thanksgiving.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Modern Australian
Servings: 8 as a side (4 as a main)
Calories: 303kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 1 1/2 cup black rice
  • 1 small pumpkin see notes
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • salt and pepper
  • 1/4 cup dried cranberries
  • 2 tbsp shelled pistachio
  • 1/3 cup crumbled goats cheese

For the dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1 tbsp maple syrup
  • Chopped fresh parsley for garnish

Instructions

  • Pre-heat the oven to 200ºC/390ºF.

To Cook the Rice

  • Place the black rice in a sieve and wash the a couple of times.
  • Bring 750ml (3 cups) of water to the boil, salt it and then add the black rice.
  • Bring to a simmer, put and the lid and turn the heat to low.
  • Cook the rice for 35 and then let it sit off the heat for a further 10 minutes.

Whilst the rice is cooking prepare the pumpkin.

  • Cut the pumpkin in half and use a spoon to remove the seeds.
  • Cut/peel the skin away from the pumpkin and then cut the flesh into chunky 'pieces'.
  • Lay the pumpkin over a lined baking sheet.
  • Mix together the olive oil and maple syrup, season the mixture with salt and pepper and then drizzle over the pumpkin.
  • Roast for 25 minutes until soft and charred on the edges.

Whilst the pumpkin is cooking prepare the dressing.

  • Combine the extra virgin olive oil, orange juice, mustard and maple syrup in a screw-top jar/bowl.
  • Season the dressing with salt and pepper.
  • And shake/stir until well combined

To serve

  • Take a large bowl, add the rice and tip in the pumpkin along with any remaining oil on the baking sheet.
  • Sprinkle over the dried cranberries, pistachios and then the crumbled goats cheese.
  • Serve with a drizzle of the maple dressing.

Notes

1 small pumpkin yielding 4 cups raw peeled and cubed
 
 
Nutritional Info Based on serving 8 as a Side Dish
 
 

Nutrition

Calories: 303kcal | Carbohydrates: 46g | Protein: 6.5g | Fat: 11g | Saturated Fat: 2.5g | Cholesterol: 4mg | Sodium: 108mg | Potassium: 1382mg | Fiber: 2.5g | Sugar: 12g | Vitamin A: 14555IU | Vitamin C: 15.7mg | Calcium: 67mg | Iron: 2.2mg
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