Japonica Rice Salad with a Preserved Lemon Vinaigrette


A Note from Feedfeed

Jill from FeedTheSwimmers loves to combine grains and vegetables to create fun and exciting salads! Here she uses US Grown black Japonica Rice with lots of zucchini, butternut squash, halloumi and more! The vegetables and black japonica rice make this one nutrition-packed dish. 

Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.

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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 4

Recipe Card


  • 1 cup U.S.-grown black Japonica rice
  • 1 cup roasted zucchini, seeded, cut lengthwise into four strips, then crosswise in 1-inch slices
  • 1 cup 1/2 - inch cubed honey nut squash, or similar winter squash
  • 1 sweet red pepper, seeds removed and sliced
  • 1 cup cauliflower florets
  • 4 ounces Halloumi, pan seared until golden on each side
  • 1/2 cup olive oil, divided
  • 2 teaspoons preserved lemon paste (or 1 tablespoon of fresh lemon juice)
  • Handful of flat leaf parsley, finely chopped
  • Flaky sea salt, to taste
  • Freshly ground pepper, to taste


  • Step 1

    Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Prepare rice per package or rice cooker instructions. (I like to add a generous pinch of salt and a teaspoon of olive oil to the cooking water.)

  • Step 2

    Separately, toss each vegetable in olive oil (about a 1/4 cup total) and arrange on baking sheet in rows. Season to taste with salt and pepper. Cook in 20 increments, removing each vegetable as it’s cooked to your liking.

  • Step 3

    Whisk remaining 1/4 cup of olive oil with 2 teaspoons preserved lemon paste, chopped parsley, flaky sea salt and fresh ground pepper. Adjust acid to suit your taste.

  • Step 4

    When all ingredients have come to room temp or are still slightly warm, toss together and add Vinaigrette. Serve and enjoy!