Begin by roasting your diced potato, sweet potato and butternut squash. Toss in olive oil, salt, pepper, and baked on a parchment lined baking tray in an oven preheated to 200 degrees Celsius for 45 minutes. Give it a toss half way through baking. Let cool slightly.

In a deep saucepan, combine your black rice and water. Bring to boil, then turn down to a simmer, cover with a lid and let cook for 30 minutes.

Once 30 minutes has passed, turn the stove off and leave the rice in the covered pot for another 15 minutes. Do not open the lid!

Tip rice into a large bowl, and combine with sun-dried tomato, walnuts, cranberries, and carrot. Toss to mix well.

Add red cabbage, arugula and baby spinach to the salad and toss to combine. Don't do this too early as you don't want the residual heat of the rice to wilt your greens.

To make your dressing, combine apple cider vinegar, dijon mustard, salt/pepper, agave nectar and extra virgin olive oil in a small jar.

Cover with a lid and shake to combine and emulsify dressing. Pour over your salad and toss to combine.

Enjoy!