brown rice salad with butternut pumpkin

I made this salad yesterday to use up the ingredients that are floating around in my kitchen.  I have had a butternut pumpkin sitting on my bench for over a week now and the nut mix was not going to be nice if I didn't use it soon.  The last of the goat cheese was used and so was the sweet tomato sauce that was left over from the weekend dinner.  There are always onions and brown rice in my pantry.

For this  salad I used

1 cup of uncooked brown rice - cooked
1 butternut pumpkin - that was a lot you probably only need to use half
handful of nuts that I toasted  (tasti do a nut mix that have cashews, pumpkins seeds, sliced almonds and pinenuts)
2 onions cut into 1/8ths
bulb of garlic (optional) I over cooked most of mine
handful of water cress or rocket
chile flakes
a few crumbles of goat cheese or feta
chopped chives - they were in the garden - you can use any herb
sweet tomato sauce dressing

Start off by cooking your rice.  I did that as soon as I was up so it was already to go at lunch time.
Next cut your  pumpkin into whatever size you like.  (Jacob said he thought ours was too big).
Roast with the onions and garlic.  Divide up the bulb but leave the skins on.  I like to put all in a bowl and mix with the olive oil and salt and pepper before putting in the roasting pan so they all get a good coating.  Space out the vegetables as they will go soggy and gently turn them over 3-4 times during their cooking time.  A little care is required so the pumpkin retains it shape.  If the onions are getting too scorched, take them out ahead of the pumpkin.
While the veges are cooking make the dressing.  Use 2 tablespoons of the sweet tomato sauce along with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar.  Whisk together and add to the brown rice along with some chile flakes and combine well.  Always a good idea to dress your rice first so it can absorb the flavour and it doesn't mush up your vege if you added it later.
Once the veges have cooked to your liking let them cool for about 15 mins then add to the rice mixture along with the rest of the ingredients.