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* Forbidden Rice and Squash Salad
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Forbidden Rice Squash Salad with Orange Vinaigrette
- 1 cup cooked black forbidden rice
- 2 cups cubed butternut or acorn squash
- 2 cups baby salad greens
- 1/4 cup pomegranate seeds
- 1/4 cup feta cheese
- 1/4 cup toasted pumpkin seeds
- 2 TB olive oil
- 2 tsp apple cider vinegar
- juice of 1/2 a navel orange
- 1/4 tsp cumin
- pinch cinnamon
- pinch cayenne pepper
- salt & pepper to taste
Preheat oven to 375'. Toss cubed squash with little olive oil, salt & pepper. Spread on a baking sheet and roast until golden brown around the edges (25-30 min)
Make the vinaigrette by whisking together the olive oil, apple cider vinegar, orange juice, cumin, cinnamon, cayenne, salt and pepper. Taste and adjust seasonings.
Toss cooked rice with the roasted squash, salad greens, dressing, pomegranate seeds, feta, and pumpkin seeds.
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