Roasted Butternut Squash & Rice Salad

By Tom421

Ingredients

• DRESSING:
• 3 tablespoons brown sugar
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
• 2 cups uncooked jasmine rice
• 2 large sweet red peppers, cut into 1/2-inch pieces
• 1 cup pine nuts, toasted
• 6 green onions, thinly sliced
• 3 tablespoons snipped fresh dill
• 3 tablespoons coarsely chopped fresh parsley
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Details

Servings 12
Preparation time 25mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until tender, stirring occasionally. Cool completely.

Meanwhile, cook rice according to package directions. Remove from heat; cool completely.

In a large bowl, combine red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers.

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.