Walnut & Roast Pumpkin Salad

I am using:

Prep time

15min

Cook time

60min

Looking for a delicious and healthy salad idea? Combined with black rice, this walnut and roast pumpkin salad is vegetarian and vegan friendly!

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Black Rice

  • 650 g Butternut Pumpkin (peeled, seeded and cut into 4cm pieces)

  • 1 tbsp Olive Oil

  • 1 cup Walnuts (coarsely chopped, toasted)

  • 4 Green Onions (finely sliced)

  • 1 cup Pomegranate Seeds

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Walnut & Roast Pumpkin Salad

Method

  • Bring a large pot of water to the boil. Add rice and boil for 30 minutes or until cooked. Drain and cool.

  • Meanwhile, preheat oven to 200C. Place pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and toss to coat. Roast for 20 minutes or until tender. Cool.

  • Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.

  • Place rice, pumpkin, walnuts, green onions and pomegranate seeds in a serving bowl and toss gently to combine.

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