Brown Rice, Pumpkin and Cranberry Salad with Mustard Vinaigrette

When I think about Christmas, I think about this salad! Im not sure why exactly, but just the combination of flavours makes it the perfect dish to add to any Christmas table. It is so delicious though that you wont want to reserve it just for one day a year! It’s a great, quick and easy dish that everyone will love. Feel free to also substitute the brown rice for quinoa in this recipe- both work beautifully.



  • 1 bunch of kale, roughly chopped with stems removed
  • 1 tablespoon of olive oi
  • 1 tablespoon of lemon juice
  • a good pinch of salt
  • ¼ of a large pumpkin chopped into 2cm cubes
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 1 cup of cooked brown rice
  • 3 tablespoons of chopped pecans
  • 3 tablespoons of chopped cranberries
  • salt and pepper to taste


  • 3 tablespoons of olive oil
  • 1 teaspoon of tamari
  • 1 teaspoon of good quality balsamic vinegar
  • 1 teaspoon of wholegrain mustard
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of maple syrup
  • a good pinch of salt and black pepper



Heat the oven to 180 degrees.

Line a baking tray with baking paper and a drizzle of olive oil. Place the pumpkin on the tray and sprinkle with salt, paprika and cumin. Toss gently then roast in a moderate oven until the pumpkin is tender and cooked through, toss once or twice whilst roasting to ensure it cooks through properly. When cooked, remove from the oven and allow to cool.

For the salad, in a large bowl place the chopped kale, olive oil, lemon and salt. Massage the kale until it begins to wilt down- this makes it more flavoursome and also more digestible.

Add the cool pumpkin, brown rice, pecans and cranberries and mix gently to combine.

To make the dressing, simply add all the ingredients to a small bowl and whisk well. Pour the dressing over the salad and mix again to coat evenly.

You are welcome to add any fresh herbs you may like- basil or oregano work lovely.

This will serve 2 people as a main, or 4 people as a side.

It keeps well in the fridge for 2-3 days.