Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad
You can never have too many side dish recipes, so give Roasted Butternut Squash & Rice Salad a try. Watching your figure? This gluten free and vegan recipe has 326 calories, 5g of protein, and 17g of fat per serving. This recipe serves 12. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 hours and 25 minutes. Head to the store and pick up green onions, brown sugar, wine vinegar, and a few other things to make it today.

Instructions

1
In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
Brown SugarBrown Sugar
SaltSalt
Cooking OilCooking Oil
Equipment you will use
BowlBowl
2
Add squash; toss to coat.
Ingredients you will need
SquashSquash
3
Transfer to a greased, foil-lined 15-in. x 10-in. x 1-in. baking pan.
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
4
Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Cool completely.
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OvenOven
5
Meanwhile, cook rice according to package directions.
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RiceRice
6
Remove from the heat; cool completely.
7
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.
Ingredients you will need
Green OnionsGreen Onions
Red PepperRed Pepper
Pine NutsPine Nuts
ParsleyParsley
SquashSquash
DillDill
RiceRice
Equipment you will use
WhiskWhisk
BowlBowl
8
Pour over salad; toss to coat.
9
Serve at room temperature. Cover and refrigerate leftovers.
DifficultyExpert
Ready In40 hrs, 25 m.
Servings12
Health Score70
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