Roasted Butternut Squash Brown Rice Holiday Salad

• Vegan
• Gluten free

• Produce

  • 5 cups Butternut squash
  • 1/2 cup Cranberries, dried
  • 1 Parsley, fresh
  • 1 Pear, large
  • 1/4 cup Red onion
  • 2 1/2 cups Spinach, fresh

• Condiments

  • 1 tbsp Maple syrup, pure

• Pasta & Grains

  • 2 cups 1 bag success whole grain brown rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1/4 cup Olive oil, Extra Virgin

Found on kimscravings.com

Description

Ingredients

• Dressing:
• ¼ cup extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 2 tablespoons apple cider vinegar
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Prepare dressing by vigorously whisking all ingredients
• Salad:
• 5 cups butternut squash (about 1 medium squash), peeled, seeded, and cut into 1-inch cubes*
• 1 large pear, cut into ½-inch pieces
• ½ cup dried cranberries
• ¼ cup finely chopped red onion
• 2½ cups chopped fresh spinach (or other favorite green)
• 1 bag Success® Whole Grain Brown Rice (2 cups, prepared)
• fresh parsley, for garnish, if desired

Directions

• Preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet, spray with cooking spray and sprinkle on a dash of salt. Roast for about 30 minutes, and until tender.
• Meanwhile, prepare all other ingredients. Cook brown Success® Rice according to package instructions and in a large bowl, combine pear, cranberries, onion and spinach.
• Once squash and rice has cooked, transfer both to large bowl with other ingredients and stir so that spinach wilts slightly from the heat of the squash and rice.
• Pour dressing over the salad and toss gently to combine. Salad can be served warm, at room temperature, or chilled. Garnish with fresh parsley, if desired.

Nutrition