Forbidden Salad


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


  1. Preheat the oven to 375 degrees F.
  2. Toss the pumpkin with the olive oil, the salt, and the pepper.
  3. Spread the pumpkin on a baking sheet.
  4. Roast until golden-brown on the edges, about 25-30 minutes.
  5. Toss the roasted pumpkin with the cooked rice, the salad greens, the feta, the pomegranate seeds, and the pepitas in a large bowl.
  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.
  7. Taste the dressing for seasoning.
  8. Add the dressing to the salad, tossing to combine.
  9. Serve

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