Kabocha Squash Forbidden Rice Salad With Lemon-pomegranate Dressing Recipe
Make Kabocha Squash Forbidden Rice Salad With Lemon-pomegranate Dressing Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Lemon-Pomegranate Dressing
Method
Preparing the Salad Base
- 1
Roast the Kabocha Squash
Preheat your oven to 400°F (200°C). Cut the kabocha squash in half, scoop out the seeds, and slice into wedges. Toss the wedges with olive oil, salt, and pepper. Place them on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- 2
Cook the Forbidden Rice
In a medium saucepan, combine forbidden rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes until the rice is tender. Remove from heat and let it sit covered for another 10 minutes. Fluff with a fork.
- 3
Combine the Salad Ingredients
In a large bowl, combine the cooked forbidden rice, roasted kabocha squash, baby spinach, pomegranate seeds, feta cheese (if using), and chopped parsley.
Making the Dressing
- 4
Mix the Dressing Ingredients
In a small bowl, whisk together fresh lemon juice, pomegranate molasses, olive oil, honey or maple syrup, salt, and black pepper until well combined and emulsified.
Assembling the Salad
- 5
Dress the Salad
Drizzle the lemon-pomegranate dressing over the salad mixture. Toss gently to combine, ensuring all ingredients are coated evenly.
- 6
