Winter Squash & Brown Rice Salad
Despite its 45-minute prep time, this salad couldn’t be simpler to whip up. Let the oven do most of the work, then dive into a satisfying vegetarian dish loaded with savory, sweet, nutty pops of flavor.
Ingredients
- 1 bag Success® Brown rice
- 1 medium acorn squash, seeds removed, cut in to 1” pieces
- 6 tbsp olive oil, divided
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 tbsp honey
- 1/2 cup baby spinach
- 1/2 cup baby kale
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp roasted pumpkin seeds
Instructions
A colorful, flavorful jumble of ingredients, this salad is as exciting as they come! With sweet roasted squash and Success® Brown Rice, it’s also satisfying enough to move from side dish to main course.
Step 1: Preheat oven to 425ºF.
Step 2: Prepare rice according to package directions.
Step 3: In small bowl, toss squash, olive oil, 1/2 tsp salt and 1/4 tsp pepper together. Place on a baking sheet and bake for 35 minutes, turning once, until fork tender and browned. Remove and allow to cool.
Step 4: In a medium bowl, whisk extra virgin olive oil, vinegar, mustard, honey, remaining salt and pepper.
Step 5: In a large bowl, combine rice, squash, baby spinach, baby kale. Toss with dressing and top with parmesan, parsley and pumpkin seeds.
