Salads aren’t just for Summer right, especially when the salad is warm and super tasty and nutritious.

Try this versatile dish out for yourself where you can use in season root veggies from Butternut Squash to a multitude array of available Squashes and Pumpkins. What better way to use up these tasty vegetables.

Serves 4


1 small root veg/pumpkin of your choice (I have used Butternut Squash for this recipe), washed, deseeded and sliced (or chopped). However way you prefer it! Approx 4 loaded cups!
1 cup black rice, washed
1 can of chickpeas, drained
Sea salt and black pepper to taste
2 tbsp olive oil

2 tbsp olive oil
Juice from 1 lime and zest
1 small red chilli, washed, de-seeded and finely sliced (optional)
1 inch fresh ginger, grated
1 tbsp maple syrup
Sea salt and black pepper to taste

1/2 cup fresh parsley, washed and finely chopped
4 tbsp chopped pistachio (or nut of your choice. Sliced almonds or chopped walnuts work really well)


  1. Pre-heat oven to 180C
  2. Place the sliced root veg of your choice on a flat baking tray covered with baking sheet and drizzle 2 tbsp of olive oil over the veg, tossing it so the oil evenly coats all pieces. Sprinkle over with some freshly ground black pepper and a sprinkle of sea salt
  3. Bake in the oven for 30 minutes, turning over half way through
  4. Once baked remove and leave to one side
  5. Cook the black rice with 2 cups of water, pinch of sea salt & 1 tsp olive oil. Bring to boil, then turn heat to low and simmer gently for 30 minutes
  6. Make the dressing by whisking all the ingredients together
  7. Once all the cooked ingredients are ready, using a large salad bowl, mix together the root veg, rice & chick peas with the salad dressing
  8. Top with fresh parsley and nuts and serve

Totally nutritious, warming and tasty!

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