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+ servings

Harvest Black Rice Salad Recipe

This black rice salad recipe is topped with roasted pumpkin, harissa, and goat cheese for a delicious, flavorful, gluten free and healthy fall meal!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 People, as a side
Calories 142.2kcal
Author FoodFaithFitness


  • 2 Cups water
  • 1 Cup Uncooked Black rice
  • Pinch of salt

For the pumpkin:

  • 4 Cups Peeled Pumpkin chopped into 1/2 inch cubes (about 1 small pie pumpkin)
  • 2 Tbsp Olive oil
  • 1 Tbsp Harissa
  • 1/2 Tsp Garlic, minced
  • Salt

For the pepitas

  • 1/4 Cup Pepitas
  • 1/2 tsp Olive oil
  • Pinch of salt


  • 1 Tbsp Cumin seeds
  • 1/2 Cup Cilantro roughly chopped (or to taste)
  • 2 Oz Goat cheese crumbled
  • Additional Harissa, for garnish
  • Salt, to taste


  • Begin by combining the water are the black rice in a large sauce pan with a pinch of salt. Bring to a boil and then turn down to low, cover, and simmer until all the water is absorbed, about 45 mints to 1 hour. Let stand for 15 minutes, without stirring, and then gently fluffy with a fork.
  • While the rice cooks, preheat your oven to 400 degrees.
  • In a large bowl, toss together the pumpkin cubes, oil, harissa and garlic. Mix until the pumpkin is evenly coated and then place the cubes onto a baking sheet. Sprinkle with salt and roast until fork tender, about 10-15 mins.
  • Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.
  • Place the cumin seeds in a small, dry pan set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just a minute or so. Transfer them to a chopped board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.
  • Mix the rice with the pumpkin, cilantro and goat cheese and taste. Mix in anymore harissa or salt if desired.


Calories: 142.2kcal | Carbohydrates: 21.6g | Protein: 4.5g | Fat: 5.1g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.4g | Cholesterol: 3.3mg | Sodium: 263.2mg | Fiber: 2g | Sugar: 2.4g | Vitamin A: 93.2IU | Vitamin C: 7.2mg | Calcium: 2.4mg | Iron: 5.7mg