GF

This vibrant winter salad combines nutty black rice with caramelised pumpkin, sweet potato, dates and creamy goat’s cheese, finished with crunchy brown sugar pecans. A creamy maple dressing brings everything together with the perfect balance of sweet, tangy and savoury flavours.

Spring has just arrived, but I’m still making the most of the last of the beautiful winter produce. This Winter Harvest Black Rice Salad feels like the perfect bridge between the seasons — hearty and comforting enough for those cooler days, but fresh and vibrant enough to welcome spring.

I love how simple this salad is to put together, especially with the convenience of microwave black rice packets. They make this a wonderfully easy weeknight side, but once everything is layered together with the roasted vegetables, creamy goat’s cheese, caramelised pecans and maple dressing, it feels elevated enough to really stand out on a dinner table.

There’s plenty of room to make this salad your own, too. If you have fresh herbs growing in the garden, feel free to add a handful of whatever you have on hand — parsley, mint or chives would all be lovely. And if I have fresh apples available, I love adding a few thinly sliced pieces for a crisp, juicy sweetness that really lifts the whole salad.

And then there’s the dressing. It is just gorgeous. Creamy, sweet and tangy, with maple syrup, apple cider vinegar and Dijon, it brings all the flavours together and ties the earthy roasted vegetables, sweet dates and salty goat’s cheese into one delicious bite. Don't skip it — a generous drizzle just before serving is what makes this salad sing.

What's in this recipe?

Brown sugar pecans

Pecans
Buttery, rich and naturally nutty, pecans add a wonderful crunch to the salad. You can substitute with walnuts or slivered almonds if preferred.
Butter
Butter helps the brown sugar mixture coat the pecans beautifully while adding a delicious richness and depth of flavour.
Brown sugar
Brown sugar adds sweetness and caramelises around the pecans as they cook, creating that irresistible crunchy coating. You can substitute with maple syrup, although the coating will be slightly softer.
Cinnamon & cayenne
Cinnamon adds warmth and a subtle sweetness, while just a pinch of cayenne brings the slightest hint of heat — making these pecans seriously addictive! The cayenne can be left out if you prefer.
Salt
A little sea salt balances the sweetness and brings out the flavours of the caramelised pecans.

Creamy maple dressing

Yoghurt
Greek or plain yoghurt creates a wonderfully creamy base with a gentle tang. Greek yoghurt is my preference for its thicker consistency.
Mayonnaise
Mayonnaise adds richness and helps create a silky, luscious dressing without making it overly heavy.
Maple syrup
Maple syrup brings sweetness and a beautiful toasted, almost caramel-like flavour that makes this dressing so delicious.
Apple cider vinegar
Apple cider vinegar adds acidity and tang, cutting through the richness of the dressing and balancing the sweetness. You can substitute with white wine vinegar or lemon juice.
Olive oil
Olive oil adds silkiness and helps loosen the dressing to the perfect consistency. I like to use a good-quality extra virgin olive oil for its flavour and nutritional benefits.
Dijon mustard
Dijon adds a little extra tang and savoury depth while also helping the dressing emulsify into a smooth, cohesive mixture.
Salt
Salt balances the sweet, tangy and creamy flavours and brings the whole dressing together.

Salad

Black rice
I love using convenient microwave black rice packets to make this salad incredibly easy, but you can absolutely cook black rice from scratch if you prefer — it’s also more cost-effective. Black rice has a wonderfully chewy, nutty texture, but wild rice or brown rice would make great substitutes.
Butternut pumpkin & sweet potato
This combination of sweet, earthy vegetables roasts beautifully, becoming tender and caramelised around the edges. Together, they give the salad its gorgeous wintery sweetness and hearty texture.
Olive oil & maple syrup
Olive oil helps the vegetables roast until tender and golden, while maple syrup is added during the final few minutes to caramelise the edges. That sticky, sweet finish is completely addictive!
Medjool dates
Plump Medjool dates add little bursts of natural sweetness that work beautifully with the savoury goat’s cheese and earthy vegetables. I like to hand-pick mine at the supermarket to make sure I get the biggest, softest and sweetest ones; dried cranberries or fresh apple slices also make lovely alternatives.
Rocket
Known as arugula in the US, rocket adds fresh peppery bite that cuts through the sweetness of the dressing and richness of the rice and cheese. It brings just the right amount of freshness to balance the salad.
Goats cheese
Creamy goat’s cheese adds a delicious tang and richness that pairs particularly well with the sweet dates, maple dressing and crunchy pecans. Marinated feta is a great substitute if you prefer.
Shallots
Finely diced shallots add a delicate oniony bite and a little freshness without overpowering the other flavours.
Optional: Fresh basil or mint
Fresh herbs aren't essential, but they add another lovely layer of freshness and help lift the salad into spring. Use whatever you have growing in the garden — basil, mint, parsley or even chives would all work beautifully.

Step-by-step photos

Warming brown sugar mixture

Caramelising nuts

Nuts ready to go!

Mixing dressing

Roasting vegetables

Adding warmed black rice to platter

Layering salad