Roasted Butternut Squash & Rice Salad Recipe

By CarolineNGa

Ingredients

• DRESSING:
• 3 tablespoons brown sugar
• 3 tablespoons balsamic vinegar
• 2 tablespoons California Olive Ranch® Olive Oil
• 1 tablespoon 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 California Olive Ranch® Olive Oil
• 3 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper

Details

Preparation time 15mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

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-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Cool completely.
2. Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
3. 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. Yield: 12 servings (3/4 cup each).

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.



Originally published as Roasted Butternut Squash & Rice Salad in Taste of Home October/November 2012, p79