Harvest Black Rice Salad with Roasted Pumpkin and Goat Cheese Recipe
A vibrant and nutritious Harvest Black Rice Salad featuring nutty black rice, roasted pumpkin with harissa, toasted pepitas, fragrant cumin, fresh cilantro, and creamy goat cheese. This dish perfectly balances earthy, spicy, and fresh flavors, ideal for a wholesome lunch or a side dish during fall or winter seasons.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Rice
- 2 cups water
- 1 cup uncooked black rice
- 1 pinch salt
Roasted 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
Toasted Pepitas
- 1/4 cup pepitas
- 1/2 teaspoon olive oil
- 1 pinch salt
Seasoning & Garnish
- 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
- Cook rice: Combine the water, black rice, and a pinch of salt in a large saucepan. Bring to a boil, then reduce heat to low, cover, and simmer gently until the water is absorbed and the rice is tender, about 45 minutes to 1 hour. Remove from heat and let stand covered for 15 minutes without stirring. Then fluff the rice gently with a fork.
- Preheat oven: While the rice cooks, preheat your oven to 400°F (200°C) to prepare for roasting the pumpkin and pepitas.
- Roast pumpkin: In a large bowl, toss pumpkin cubes with olive oil, harissa paste, minced garlic, and a pinch of salt until evenly coated. Spread the cubes on a baking sheet and roast in the preheated oven for 10 to 15 minutes or until tender when pierced with a fork.
- Toast pepitas: In a small bowl, mix pepitas with olive oil and a pinch of salt. Spread them evenly on a small baking tray and place them in the oven during the last 5 minutes of the pumpkin’s roasting time. Toast until lightly golden and fragrant.
- Toast and crush cumin seeds: Heat cumin seeds in a small dry pan over high heat, stirring constantly for about 1 minute or until they are lightly golden and release a fragrant aroma. Remove seeds from heat and crush them using the underside of a glass or a spice grinder to your preferred consistency.
- Combine cumin with rice: Stir the crushed cumin seeds into the cooked black rice, mixing well to distribute the flavors evenly.
- Assemble the salad: In a large bowl, combine the cumin-infused rice, roasted pumpkin, toasted pepitas, roughly chopped cilantro, and crumbled goat cheese. Taste and adjust seasoning by adding more harissa paste or salt as desired before serving.
Notes
- You can substitute goat cheese with feta or a vegan cheese alternative if preferred.
- Harissa paste varies in heat levels; adjust the amount accordingly to taste.
- Black rice can take longer to cook than typical rice varieties; ensure it’s fully tender before proceeding.
- Toast cumin seeds carefully to avoid burning as it will affect the flavor.
- This salad can be served warm, room temperature, or chilled according to preference.
Keywords: Black rice salad, roasted pumpkin salad, harissa salad, autumn salad, Middle Eastern salad, vegetarian salad
