Pumpkin & Black Rice Salad With Zesty Orange Dressing

August 31, 2022
Who loves brunch?! We love brunch! But also, we love new brunch ideas. If you do, try this fresh, delicious black rice and pumpkin salad with crunchy pumpkin seeds and tart cherry tomatoes. The dressing is killer. We have galangal root, lime, chili, and wild orange essential oil to add mystique and expansiveness. Enjoy!
pumpkin and black rice salad with orange dressing in a white bowl

Pumpkin & Black Rice Salad With Zesty Orange Dressing

Recipe Type: Salads
utensils YIELDS 2 large portion or 4 small portions
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  • Salad
  • 1 cup cooked wild rice or black rice
  • 1/2 cup pan-fried cubed pumpkin with skin on
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup raw, sliced green beans
  • 1/4 cup julienned purple cabbage
  • 1/4 cup pumpkin sprouts
  • 1/4 cups toasted pumpkin seeds
  • Dressing
  • 1/2 cup skinned, chopped fresh galangal
  • 4 cloves skinned, chopped garlic
  • 2 sliced in half, seeds removed Thai chili
  • 1/2 cup fresh lime juice
  • 1/2 cup GF soy sauce
  • 1/4 cup fresh lemongrass root (the white part)
  • 2–3 drops wild orange essential oil
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Combine all ingredients in a bowl except the toasted pumpkin seed. Give it a good mix.


Combine all ingredients except essential oil in a high-speed blender and blend for about 5 minutes. If you are sensitive to specific ingredients, like garlic or lemon, add those a bit at a time until you reach the perfect flavor for you.

Add the wild orange essential oil and blend for 30 seconds on low speed.

Finally, strain the dressing through a fine mesh sieve into a bowl. Squeeze the ingredients in your hand to get as much of their juices as you can.

We have made more dressing than we need for this recipe, so please store the excess in a secure glass jar and use it within the week.

Plating and Serving

Combine about 1/4 cup of dressing into your salad and mix well.

Spoon the salad between 2 or 4 plates or into a serving platter.

Top with toasted pumpkin seeds.



Photo: Prashantha Lachanna


Prashantha Lachanna hails from the sunny east coast of South Africa, a warm and friendly city called Durban. She grew up with big, slobbery dogs, loved weeding her Mother's garden in her pajamas with sleepy dust in her eyes and could lift the front of her Father's car clear off the ground by the age of 14. Now though, she prefers lifting cups of tea to her lips, writing menus and meandering through the thoroughly dazzling, labyrinthine alleys of Taipei where she is a permanent resident. She works as a chef and teacher and owns a vegan cheese and chocolate company.


always stay inspired!