Roasted Butternut Squash and Rice Salad

By smleonard

Ingredients

• DRESSING:
• 3 Tbsp. brown sugar
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. kosher salt
• 1 medium butternut squash (2-1/2 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
• 1/2 cup olive oil
• 3 Tbsp red wine vinegar
• 1 tsp kosher salt
• 1/4 tsp pepper

Preparation

Step 1

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