Forbidden Salad

Ingredients

• 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

• 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

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