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Brown Rice Salad with Roasted Butternut Squash
with balsamic vinaigrette

Active: 35 min Total: 35 min
This is a perfect cool weather rice salad that's got a lot of textures and varying flavors from sweet butternut squash and craisins to salty feta.
Smarts: Going to a potluck? This dish is sure to be a hit and will hold up well, even pre-dressed. Just sprinkle the feta on right before serving.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Brown Rice Salad with Roasted Butternut Squash:
  • Butternut squash - 1 1/2 lbs , cubed
  • Garbanzo beans (14 oz / 397 g can) - 1 can , drained and rinsed
  • Brown sugar - 1 Tbsp
  • Balsamic vinegar - 1 Tbsp
  • Cooking oil - 1 Tbsp
  • Parsley - 3 Tbsp , chopped
  • Leftover brown rice - ~2 cups
  • Craisins - 1/2 cup
  • Walnuts - 1/2 cup
  • Salt and pepper - to taste
  • Feta, crumbled (opt) - 4 oz
Balsamic Vinaigrette:
  • Balsamic vinegar - 2 Tbsp
  • Maple syrup - 1 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 3 Tbsp

Nutrition Facts

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Prep

  1. Butternut squash - If not purchased prepped, cube. (Can be done up to 4 days ahead)
  2. Garbanzo beans - Drain and rinse.
  3. Roast butternut squash / garbanzo beans - Heat oven to 425F / 218C degrees. Toss butternut squash with brown sugar, balsamic vinegar, and cooking oil. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, until golden and caramelized. Add garbanzo beans in the last 10 minutes of roasting. (Can be done up to 3 days ahead and then stored and refrigerated)
  4. Parsley - Prep as directed. (Can be done up to 3 days ahead)
  5. Make vinaigrette - Whisk together balsamic vinegar, maple syrup, Dijon, and cooking oil.

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Make

  1. If you want this to be a warm rice salad, warm up leftover brown rice.
  2. Toss half the vinaigrette with brown rice. Mix in roasted butternut squash and beans, craisins, walnuts, parsley, and remainder of vinaigrette. Toss and season to taste with salt and pepper. Garnish with feta (if using) and enjoy!

Nutrition Facts

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