Our Recipe of the Month



VEGETARIAN / GLUTEN FREE
Hop Rice Pumpkin Salad w/ Blood Orange Vinaigrette

Are you sugared out yet? Since I already posted my one and only candy idea, I wasn’t quite sure what to make for today. I was going to skip this holiday post altogether until AJ came up with the genius thematic idea to make something with black rice. I had a pumpkin sitting on my countertop as well as some blood oranges… so naturally, I came up with the ultimate Halloween salad for this HOP Spook-tacular post. (That’s what AJ is calling it).

I made a blood orange vinaigrette spiced with cumin, coriander, and a bit of cinnamon. Love how spices bring out the natural sweetness of the roasted pumpkin. (Of course, if you don’t feel like tackling a pumpkin, feel free to use butternut squash cubes instead).

Pomegranates worked well into my bloody little theme here, but they’re also a perfect pop of flavor with the orange. The salad is finished with toasted pumpkin seeds and feta cheese – a super flavorful combination.

We can't get enough of this delicious Hop Rice Pumpkin Salad - a delicious Autumnal salad made with roasted pumpkin or butternut squash, pomegranate, pepitas, and blood orange vinaigrette. Plus, its vegetarian AND gluten free!

See below for the ingredients and method. If you make it, don't forget to tag us in on social, and tag #HopOfHackney - we will share your creations!

Serves: 2 as a meal, 3-4 as a side


INGREDIENTS:
1 cup cooked black forbidden rice
2 cups cubed pumpkin or butternut squash
2 cups baby salad greens
¼ cup pomegranate seeds
¼ cup feta cheese
¼ cup toasted pepitas
blood orange vinaigrette:
2 tablespoons extra-virgin olive oil
2 teaspoons apple cider vinegar
Juice of ½ a blood orange
¼ teaspoon cumin
¼ teaspoon coriander
Pinch of cinnamon
Sea salt and freshly ground black pepper

METHOD:
Preheat the oven to 375 degrees.
Toss cubed pumpkin/squash with a bit of olive oil, salt & pepper. Spread on a baking sheet and roast until golden brown around the edges (25-30 mins depending on your squash).
Make your vinaigrette by whisking together the olive oil, apple cider vinegar, blood orange juice, cumin, coriander, cinnamon, salt, and pepper. Taste and adjust seasonings.
Toss the cooked rice with the roasted pumpkin cubes, salad greens, dressing (as much or little as you like), pomegranate seeds, feta, and pepitas. Taste and adjust seasonings & serve.


NOTES:
Cook rice: ½ cup rice to 1 cup water. Add more water if it evaporates and the rice is not yet soft.

I buy my black rice in the bulk section of my Whole Foods. If you can't find black rice, sub in quinoa (you can even get black quinoa if you're going for colour).

Regular oranges can be substituted for blood oranges.

 

We hope you enjoy this delicious Hop of Hackney dish!