Harvest Black Rice Salad with Roasted Pumpkin, Pepitas, Cumin, and Goat Cheese Recipe

Introduction

This Harvest Black Rice Salad combines nutty black rice with sweet roasted pumpkin, spicy harissa, and creamy goat cheese for a delightful autumn dish. Perfect as a wholesome side or a light main, it balances warm and fresh flavors beautifully.

Ingredients

• 2 cups water
• 1 cup uncooked black rice
• 1 pinch salt
• 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
• 1/4 cup pepitas
• 1/2 teaspoon olive oil
• 1 pinch salt
• 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

1. Step 1: In a large saucepan, combine the water, black rice, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until all the water is absorbed, about 45 minutes to 1 hour. Remove from heat and let stand, covered, for 15 minutes without stirring. Fluff gently with a fork.
2. Step 2: Preheat your oven to 400℉ (200℃).
3. Step 3: In a large bowl, toss the pumpkin cubes with olive oil, harissa paste, minced garlic, and a pinch of salt until evenly coated. Spread the pumpkin on a baking sheet and roast until fork tender, about 10 to 15 minutes.
4. Step 4: In a small bowl, mix the pepitas with 1/2 teaspoon olive oil and a pinch of salt. Spread them on a small baking tray and toast in the oven during the last 5 minutes of the pumpkin cooking time until lightly toasted.
5. Step 5: In a small dry pan over high heat, toast the cumin seeds while stirring constantly until they are lightly golden and fragrant, about 1 minute. Transfer the seeds to a chopping board and crush them using the underside of a glass or a spice grinder for a finer texture.
6. Step 6: Stir the crushed cumin seeds into the cooked black rice until evenly distributed.
7. Step 7: In a large bowl, combine the fluffy black rice, roasted pumpkin, toasted pepitas, chopped cilantro, and crumbled goat cheese. Taste and add more harissa paste or salt as desired. Mix gently to combine and serve.

Tips & Variations

• For a nutty crunch, try adding toasted walnuts or pecans instead of pepitas.
• If harissa is too spicy, substitute with mild roasted red pepper paste or smoked paprika.
• Use fresh herbs like parsley or mint if cilantro isn’t your favorite.
• Leftover salad can be served chilled or at room temperature for different flavor profiles.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve cold as a refreshing meal. Keep the goat cheese separate if you plan to store it longer, adding it fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute black rice with wild rice or brown rice, but cooking times and texture will vary slightly.

How spicy is the harissa paste?

Harissa varies by brand but generally offers a moderate heat with smoky, earthy flavors. Adjust the amount to your taste or replace it with a milder chili paste if preferred.

Harvest Black Rice Salad with Roasted Pumpkin, Pepitas, Cumin, and Goat Cheese Recipe

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4.9 from 132 reviews

A vibrant and hearty Harvest Black Rice Salad combining nutty black rice with roasted pumpkin, toasted pepitas, fragrant cumin, fresh cilantro, and creamy goat cheese, all enlivened with a hint of spicy harissa for a perfect balance of flavors and textures.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Pepitas

• 1/4 cup pepitas
• 1/2 teaspoon olive oil
• 1 pinch salt

Seasonings and 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

1. 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 until all water is absorbed, about 45 minutes to 1 hour. Remove from heat and let stand covered for 15 minutes without stirring. Gently fluff the rice with a fork.
2. Preheat oven: While the rice cooks, preheat your oven to 400℉ (204℃) to prepare for roasting the pumpkin and toasting pepitas.
3. Roast pumpkin: In a large bowl, toss the pumpkin cubes with olive oil, harissa paste, minced garlic, and a pinch of salt until evenly coated. Spread the pumpkin evenly on a baking sheet and roast in the oven for 10 to 15 minutes or until fork tender.
4. Toast pepitas: In a small bowl, combine pepitas with olive oil and a pinch of salt. Spread them out on a small baking tray and place them in the oven during the last 5 minutes of the pumpkin roasting time so they become lightly toasted.
5. Toast cumin seeds: In a dry small pan over high heat, toast cumin seeds, stirring constantly, until lightly golden and fragrant, about 1 minute. Transfer to a chopping board and crush using the underside of a glass cup or a spice grinder to a fine texture.
6. Mix cumin into rice: Toss the crushed cumin seeds evenly into the cooked black rice and stir to distribute.
7. Combine salad: In a large bowl, mix the fluffy cumin-infused rice with roasted pumpkin, toasted pepitas, chopped cilantro, and crumbled goat cheese. Taste and adjust seasoning by adding additional harissa paste or salt if desired. Serve warm or at room temperature.

Notes

• Black rice takes longer to cook than white rice, so be patient for the full 45 minutes to 1 hour simmering time.
• Adjust the amount of harissa paste according to your preferred spice level.
• To make this salad vegan, substitute goat cheese with a plant-based cheese or omit altogether.
• Leftovers keep well refrigerated for up to 3 days and can be served cold or reheated.
• For extra crunch, you can add toasted nuts like walnuts or almonds.

Keywords: black rice salad, roasted pumpkin salad, harissa salad, Mediterranean salad, vegetarian salad