Warm black rice salad

Ingredients

3 cups of cooked Black (Forbidden) Rice                                                      4 oz of crumbled Feta cheese                                                                            2 cups of fresh flat leaf spinach – chopped                                                  2.5 cups of squash or pumpkin – cubed                                                           1 teaspoon of nutmeg                                                                                     1 bunch of parsley – chopped                                                                            1 bunch of scallions – sliced                                                                            1 medium zucchini – diced                                                                                          1/2 of medium red onion – diced                                                                  1 cup of toasted pumpkin seeds                                                                           1 bell pepper – diced                                                                                       1 cup of dried cranberries                                                                                            3-4 tablespoons of Garlic Olive Oil                                                               1 tablespoon of balsamic vinegar                                                                         1 teaspoon of  salt                                                                                           2 teaspoons of Cumen                                                                                 Pepper

Instructions

Heat the oven to 400 degrees.                                                                                                                                                                                                                             Put the squash or pumpkin on a cookie sheet. Drizzle with olive, salt and pepper and nutmeg.                                                                                            Toss and roast in the oven, uncovered for 45 minutes.                                                                                                                                                                            After the squash has finished, let slightly cool.                                                                                                                                                                                    While the rice is still warm, toss in the feta cheese, all the chopped vegetables, and dried cranberries and spices in a large mixing bowl. Gently toss, then add the roasted squash.                                                                                                                                                                                                        Toss again and serve warm or at room temperature.