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
Details
Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from TasteofHome.com
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
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