Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
8 as a side (4 as a main)
-
Calories
303 kcal
-
Course
Main Course
-
Cuisine
Australian
Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad
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This Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad has it all!!! Nutty sweet black rice, sweet smoky pumpkin, fresh tangy goats cheese, sweet cranberries and crunchy pistachios. Delicious as a main or a side, this is the perfect dish for Thanksgiving.
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Ingredients
- 1 ½ cup black rice
- 1 small pumpkin see notes
- 2 tablespoon olive oil
- 2 tablespoon maple syrup
- salt and pepper
- ¼ cup dried cranberries
- 2 tablespoon shelled pistachio
- ⅓ cup crumbled goats cheese
For the dressing:
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- Chopped fresh parsley for garnish
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Instructions
- Pre-heat the oven to 200ºC/390ºF.
To Cook the Rice
- Place the black rice in a sieve and wash the a couple of times.
- Bring 750ml (3 cups) of water to the boil, salt it and then add the black rice.
- Bring to a simmer, put and the lid and turn the heat to low.
- Cook the rice for 35 and then let it sit off the heat for a further 10 minutes.
Whilst the rice is cooking prepare the pumpkin.
- Cut the pumpkin in half and use a spoon to remove the seeds.
- Cut/peel the skin away from the pumpkin and then cut the flesh into chunky 'pieces'.
- Lay the pumpkin over a lined baking sheet.
- Mix together the olive oil and maple syrup, season the mixture with salt and pepper and then drizzle over the pumpkin.
- Roast for 25 minutes until soft and charred on the edges.
Whilst the pumpkin is cooking prepare the dressing.
- Combine the extra virgin olive oil, orange juice, mustard and maple syrup in a screw-top jar/bowl.
- Season the dressing with salt and pepper.
- And shake/stir until well combined
To serve
- Take a large bowl, add the rice and tip in the pumpkin along with any remaining oil on the baking sheet.
- Sprinkle over the dried cranberries, pistachios and then the crumbled goats cheese.
- Serve with a drizzle of the maple dressing.
Notes
- 1 small pumpkin yielding 4 cups raw peeled and cubed
- Nutritional Info Based on serving 8 as a Side Dish
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
46g
(15%)
Protein
6.5g
(13%)
Fat
11g
(17%)
Saturated Fat
2.5g
(13%)
Cholesterol
4mg
(1%)
Sodium
108mg
(5%)
Potassium
1382mg
(39%)
Fiber
2.5g
(10%)
Sugar
12g
(24%)
Vitamin A
14555IU
(291%)
Vitamin C
15.7mg
(17%)
Calcium
67mg
(7%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 8as a side (4 as a main)
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 6.5g | 13% |
| Fat | 11g | 17% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 4mg | 1% |
| Sodium | 108mg | 5% |
| Potassium | 1382mg | 29% |
| Fiber | 2.5g | 10% |
| Sugar | 12g | 24% |
| Vitamin A | 14555IU | 291% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 67mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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