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Forbidden Rice Pumpkin Salad with Blood Orange Sauce Vinaigrette

A delicious fall dish created with roast pumpkin or butternut squash, pomegranate, pepitas, and blood orange sauce vinaigrette. a good Thanksgiving aspect.

Forbidden Rice Pumpkin Salad with Blood Orange Sauce Vinaigrette
Forbidden Rice Pumpkin Salad with Blood Orange Sauce Vinaigrette

Are you sweetened out yet? Since I already announce my one and solely candy plan, I wasn’t quite certain what to form for these days. i used to be progressing to skip this vacation post altogether till Jack came up with the genius thematic plan to form one thing with black out rice. I had a pumpkin sitting on my tabletop in addition as thusme blood oranges. so naturally, I came up with the last word Halloween dish for this L&L Spook-tacular post.

I created a blood orange sauce vinaigrette spiced with cumin, coriander, and a touch of cinnamon. I simply love however the nice and cozy spices bring out the natural sweetness of the roast pumpkin.

Pomegranates worked well into my bloody very little theme here, however they’re conjointly an ideal pop of flavor with the orange.

The dish is finished with cooked pumpkin seeds and feta cheese – an excellent flavorous combination to hopefully offset your candy-induced sugar rush.

I hope you all have a contented & healthy Halloween weekend!


Ingredients :


  • 1 cup boiled black out rice
  • 2 cups cubed pumpkin or butternut squash
  • 2 cups baby dish greens
  • ¼ cup pomegranate seeds
  • ¼ cup feta cheese
  • ¼ cup cooked pepitas
  • blood orange vinaigrette:
  • 2 tablespoons extra-virgin oil
  • 2 teaspoons apple vinegar
  • Juice of ½ a blood orange
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • Pinch of cinnamon
  • Sea salt and freshly ground black pepper


Instructions :


  1. Preheat the kitchen appliance to 375 degrees.
  2. Toss cubed pumpkin/squash with a touch of oil, salt & pepper. unfold on a baking sheet and roast till golden brown round the edges (25-30 minutes looking on your squash).
  3. Make your sauce vinaigrette by whisking along the oil, apple vinegar, blood fruit juice, cumin, coriander, cinnamon, salt, and pepper. style and alter seasonings.
  4. Toss the boiled rice with the roast pumpkin cubes, dish greens, dressing (as a lot of or very little as you like), pomegranate seeds, feta, and pepitas. style and alter seasonings & serve.

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