Forbidden Rice Pumpkin Salad

Ingredients

• 1 cup cooked black forbidden rice
• 2 cups cubed pumpkin or butternut squash
• 2 cups baby salad greens
• ¼ cup pomegranate seeds
• ¼ cup feta cheese
• ¼ cup toasted pepitas
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons apple cider 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 oven to 375 degrees.
2. Toss cubed pumpkin/squash with a bit of olive oil, salt & pepper. Spread on a baking sheet and roast until golden brown around the edges (25-30 mins depending on your squash).
3. Make your vinaigrette by whisking together the olive oil, apple cider vinegar, blood orange juice, cumin, coriander, cinnamon, salt, and pepper. Taste and adjust seasonings.
4. Toss the cooked rice with the roasted pumpkin cubes, salad greens, dressing (as much or little as you like), pomegranate seeds, feta, and pepitas. Taste and adjust seasonings & serve.