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
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.
Meanwhile, cook rice according to package directions.
Remove from the heat; cool completely.
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.