This Harvest Black Rice Salad Recipe includes roasted pumpkin, harissa, and goat cheese for a delicious, flavorful, and gluten-free fall meal!
I’ve mentioned my love for salads quite a few times before, highlighting their ease, versatility, and overall yum factor. For some people, the world “salad” can have a negative connotation, bringing to mind boring meals and deprivation. And while that can certainly apply to a salad of iceberg lettuce and a few slices of watery tomatoes, you can bet that’s not the type of salad I’ll be waxing lyrical about here! Oh, no—give me a salad that’s hearty, robust, and utterly satisfying!
With earthy black rice, spicy-sweet harissa-roasted pumpkin, creamy goat cheese, and a crunch from toasted pepitas, this black rice salad is like a fall festival for your taste buds. It’s filling, colorful, and tangy—all the components needed for a salad that is guaranteed to be a hit! The best part? You don’t need to be a certified chef to pull it off. So, if you happen to be one of those people who avoids salads at all costs, try this recipe because it’s guaranteed to make you fall in love with them!
Is This Harvest Black Rice Salad Healthy?
Absolutely! Black rice is a nutritional powerhouse packed with antioxidants, fiber, and iron. The roasted pumpkin adds a dose of vitamins A and C, while the pepitas bring protein and healthy fats to the table. The goat cheese keeps things creamy and adds a bit of calcium.
Vegans or those who are lactose intolerant can swap the goat cheese for a dairy-free alternative. There are plenty of delicious plant-based cheeses on the market these days. And why not add more greens? Toss in some baby spinach or arugula to boost the veg count and add extra vitamins to the bowl. This is a salad that’s happy to adapt to your health goals without skimping on flavor.
What is Black Rice?
Black rice (also called “purple rice” or “forbidden rice”) is a range of rice types that have very high levels of anthocyanins. Anthocyanins are what give foods that dark, purplish color. This ancient grain earned its “forbidden” nickname because it was once reserved for Chinese royalty. Thankfully, times have changed, and you can find this deeply nutty, slightly chewy delight at most grocery stores.
Anthocyanins are the same antioxidants found in blueberries, eggplants, beetroot, and other dark-colored produce. These compounds are linked to everything from improved heart health to better brain function.
Black rice also contains more fiber and protein than white rice, which can help with digestion. It’s like the superfood version of a little black dress—classy, versatile, and never goes out of style.
How Do I Store Leftovers?
To store, let the salad cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
Serving Suggestions
You could serve this salad alongside some easy Gluten-Free Stuffing and Air-Fryer Turkey Breast for Thanksgiving, or serve it with a Roasted Chicken as a healthier alternative to roast potatoes.
This vibrant salad as it goes great with any protein from Beef Kabobs to Pecan-Crusted Chicken and even Cajun-Grilled Cod!
Recipe
Ingredients
- 2 cups water
- 1 cup uncooked black rice
- 1 pinch salt
For the pumpkin:
- 4 cups pumpkin peeled and chopped into 1/2-inch cubes (about 1 small pumpkin)
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1/2 teaspoon garlic minced
- 1 pinch salt
For the pepitas:
- 1/4 cup pepitas
- 1/2 teaspoon olive oil
- 1 pinch salt
For the salad:
- 1 tablespoon cumin seeds
- 1/2 cup cilantro roughly chopped (or to taste)
- 2 ounces goat cheese crumbled
- Additional harissa paste to taste
- Salt to taste
Instructions
- While the rice cooks, preheat your oven to 400℉.
- Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.
- Place the cumin seeds in a small, dry pan set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just 1 minute or so. Transfer them to a chopping board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.
- Mix the rice with the pumpkin, pepitas, cilantro, and goat cheese and taste. Mix in more harissa or salt if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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