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Forbidden Rice Pumpkin Salad with Blood Orange Vinaigrette
A delicious fall salad made with roasted pumpkin or butternut squash, pomegranate, pepitas, and blood orange vinaigrette. A great Thanksgiving side.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
📝 Preparation Steps
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.
apple cider vinegar2 teaspoons
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.
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