Brown Rice Salad with Butternut Pumpkin and Pomegranate



  • 3 cups cooked brown rice
  • 1 butternut pumpkin
  • 1 large onion, thinly sliced
  • 3-4 large leaves of kale, thinly sliced
  • 1 pomegranate
  • 1 cup of walnuts
  • feta or goat cheese (optional)


  • 6 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tablespoon dijon mustard
  • 1/2 tsp salt


  1. Preheat oven to 190C. Cook brown rice as per packet instructions. While the rice is cooking, peel butternut pumpkin and remove the seeds. Cut into cubes. Put the butternut cubes on a large sheet pan. Put onion slices on the sheet pan with the butternut pumpkin. Drizzle olive oil over the vegetables and sprinkle with salt. Toss to coat. Bake in the oven for about 45 minutes, until the onion begins to brown and the squash is tender.
  2. Remove the seeds from the pomegranate. Make the dressing by combining the dressing ingredients above in a small bowl and wisk well.
  3. Remove pumpkin from the oven and let cool slightly (about 10 minutes). Assemble the salad by first combining the rice with the dressing in a large bowl. Then add the butternut pumpkin and onions, kale, pomegranate seeds, and walnuts. Toss very gently until just combined. Finish with a sprinkling of crumbled feta or goats cheese.


Ingredients for Brown Rice Salad with Butternut Pumpkin and Pomegranate

Bragg Apple Cider Organic Vinegar (473ml)

$2.99 ea

Cornwell Apple Cider 750ml

$2.99 ea

Fetta South Cape 200g

$4.99 ea

Fetta South Cape Greek Low Fat 200g

$4.99 ea

Harris Farm Walnut Kernels Loose 200g

$3.20 ea

Kale (bunch)

$0.80 ea

Maille Mustard Dijon 215g

$4.19 ea

Maldon Sea Salt 240g

$5.99 ea

Market Grocer Walnuts 500g

$12.99 ea

Murray River Salt Pouch 150g

$6.29 ea

Pumpkin Butternut (whole)

$2.58 ea

Pumpkin Butternut Cut (half)

$1.40 ea

Rosto Mellow Extra Virgin Olive Oil 750ml

$6.99 ea

SunRice Doongara Low GI Brown Rice 750g

$0.00 ea

Walnuts 250g Market Grocer

$9.99 ea