Maple Roasted Pumpkin Rice Salad

Name: Maple Roasted Pumpkin Rice Salad
Prep time: 5 min
Cook time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 Minute® Long Grain & Wild Seasoned Rice Cups; 1 cup pumpkin, peeled and cubed; 1/4 cup maple syrup; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup kale, chopped; 1/4 cup red onions, thinly sliced; 1/4 cup feta, crumbled; 2 tbsp pumpkin seeds, roasted; 3 tbsp cinnamon shallot vinaigrette (optional dressing, recipe below)

Maple-roasted pumpkin, hearty Minute Rice Long Grain & Wild Seasoned Rice, kale, feta and crunchy pumpkin seeds combined into a colorful rice salad that’s big on texture and easy on effort.

PREP TIME 5 mins

COOK TIME 25 min

SERVES 2

TOTAL TIME 30 min

Ingredients

2 Minute® Long Grain & Wild Seasoned Rice Cups
1 cup pumpkin, peeled and cubed
1/4 cup maple syrup
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup kale, chopped
1/4 cup red onions, thinly sliced
1/4 cup feta, crumbled
2 tbsp pumpkin seeds, roasted
3 tbsp cinnamon shallot vinaigrette (optional dressing, recipe below)

Instructions

Step 1
Preheat oven to 400°F.

Step 2
In a medium bowl, toss pumpkin in olive oil, maple syrup, salt and pepper. Spread out in an even layer on a sheet pan.

Step 3
Roast in the oven for 25 minutes, or until tender. Halfway through, stir to ensure even roasting.

Step 4
Heat rice according to package directions.

Step 5
In a large bowl, combine rice, pumpkin, kale and red onion. Top with feta and pumpkin seeds. If using, drizzle with dressing.

Recipe Tip

Cinnamon Shallot Vinaigrette
- 1 medium shallot, finely minced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Add all ingredients into a blender. Blend until smooth.

A Fall Rice Salad That Keeps Up

This is not the kind of salad that leaves you searching for a snack an hour later.

Rice and roasted pumpkin make it satisfying enough to stand on its own, while the vegetables, feta and seeds keep it fresh and balanced. Serve it any time of day; make it meatless or not. This dish is more flexible than your weekend plans.

Ready in 30 minutes, this rice salad delivers cozy fall flavor without feeling like a huge production.

It’s All About the Texture, Baby

The best salads keep every bite interesting, and this one brings something different to each and every bite.

The pumpkin softens and caramelizes in the oven. The rice stays fluffy and hearty. Kale and red onion bring freshness, feta adds creaminess and roasted pumpkin seeds supply the crunch.

Drizzle on the optional cinnamon shallot vinaigrette and you’ve got even more flavor working its way through the bowl.

Personalize Your Crispy Rice Salad

This maple roasted pumpkin rice salad is far from basic. It’s easy to remix based on your mood or current fridge situation.

Swap kale for baby spinach or arugula
Use goat cheese instead of feta for an extra-creamy finish
Add dried cranberries for a chewy pop of flavor
Toss in toasted pecans or walnuts for even more crunch
Stick to the plan or make your own rules. This bowl will roll with it.

Pro Tips

Cut the pumpkin evenly
Keep the pumpkin cubes close to the same size so they roast at the same speed.
Roast, Don’t Steam!
Spread the cubes into a single layer on the sheet pan. If they are piled together, they will steam instead of roast. Golden edges deserve their moment.
Stir halfway through
Wait until the salad is assembled before adding the feta and pumpkin seeds. The cheese stays creamy, the seeds stay crunchy and everyone gets to do what they do best.
Dress it right before serving
If you’re using the optional cinnamon shallot vinaigrette, drizzle it over the salad right before serving. This keeps the greens fresh and the pumpkin seeds crisp.

This quick chicken and rice stir-fry recipe delivers a hot, satisfying meal before your hanger sets in. 12 minutes. One skillet. Cravings officially outmaneuvered.