Roasted Butternut Squash and Rice Salad

Roasted Butternut Squash and Rice Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    Tbsp. brown sugar

  • 3

    Tbsp. balsamic vinegar

  • 2

    Tbsp. olive oil

  • 1

    Tbsp. kosher salt

  • 1

    medium butternut squash (2-½ lbs (peeled and cut into cubes)

  • 2

    cups uncooked jasmine rice

  • 2

    large sweet red pepper, diced

  • 1

    cup pine nuts, toasted

  • 6

    green onions, thinly sliced

  • 3

    Tbsp. snipped fresh dill

  • 3

    Tbsp chopped fresh parsley

  • DRESSING:

  • ½

    cup olive oil

  • 3

    Tbsp red wine vinegar

  • 1

    tsp kosher salt

  • ¼

    tsp pepper

Directions

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash. Toss to coat. Transfer to a greased, foil-lined 15 x 10 x 1 inch baking pan. Bake at 425 degrees F for 25-30 minutes or until tender, stirring occasionally. Cool completely. Meanwhile, cook rice according to package directions. Remove from the heat, cool completely. In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the dressing ingredients. Pour over salad, toss to coat. Serve at room temperature. Cover and refrigerate leftovers. Serves 12


Nutrition

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