This is the best healthy black rice salad recipe! Toss together warm black rice, roasted vegetables and a zingy orange ginger dressing to make a wholesome meal.
Servings: 6persons
Calories:
Author: Natasha Minocha
Ingredients
Salad
1.5cupsCooked black rice
3/4cupPumpkinCut into bite sized pieces
1smallBroccoliCut into bite sized pieces. Use the stalks/ stems as well
1/3cupPomegranates
1/4cupMarinated onionsPlease see the NOTES for the recipe link
1.5tbspExtra virgin Olive oil
1tspChili flakes
Salt & Pepper to taste
Orange Ginger Salad Dressing
Freshly squeezed juice of 1 orange
Freshly squeezed juice of 1/2 lemon
3tbspolive oil
1.5tspMaple syrup/ Honey
1/2tspFinely grated ginger
1/2tspChilli flakes
Salt & Pepper to taste
Toppings
1TbspPomegranates
1TbspCilantro/ parsley
2TbspWalnuts
Instructions
Salad:
Preheat the oven to 190C. Line a baking tray with parchment paper or foil.
Toss the broccoli florets, stems and pumpkin in olive oil, chilli flakes, salt & pepper. Spread out on the prepared baking tray and roast for 20 minutes, or until just done.
Salad dressing:
Combine all the ingredients - orange juice, lemon juice, grated ginger, olive oil, maple syrup, salt & pepper in a small screw-top jar. Close the lid and shake till the dressing is nicely emulsified. Taste and adjust for seasoning.
Assembly:
In a large bowl, add all the ingredients - roasted vegetables, black rice and pomegranates. GENTLY stir in the required amount of dressing. Taste and adjust for seasoning and dressing.
Just before serving, top with the marinated onions, some more pomegranates, walnuts, parsley or cilantro - whatever you're using. Drizzle over a teaspoon or two of the oil from the marinated onions.