I made probably the most scrumptious Butternut Squash Rice Salad yesterday and couldn’t wait to share the recipe with you all! With roasted butternut squash, dried cranberries, pomegranate arils, feta cheese, and pumpkin seeds, this rice salad is bursting with taste and diet. Plus, it’s simply plain beautiful!
I got here up with this for a fall picnic with one in all my girlfriends, who’s gluten free. I made a decision on a fall rice salad since rice is gluten free. This dish exceeded my expectations. In the event you’re on the lookout for a scrumptious gluten free facet dish for Thanksgiving, this it it! I can be making this wholesome dish all season lengthy.
This can be a good make-ahead recipe. You possibly can even roast the butternut squash a day forward and maintain it within the fridge. Apart from the roasting time (which is hands-off) and chilling time, this rice salad takes mere minutes to throw collectively. The maple French dressing with that little little bit of mustard is unbelievably scrumptious.
Let me confess: I had a really busy day the day I made this and used three 90 second rice packets and it turned out wonderful. Can you utilize a unique sort of rice? Positive! Would goat cheese be scrumptious? Yep! Might you add pistachios or pecans? Completely.
The French dressing recipe makes a bit greater than you want however (1) I like a bit additional to toss with leftovers, as a few of it will likely be absorbed by the rice and (2) leftover maple French dressing is ideal for inexperienced salads! This dish would make a fantastic fall lunch, facet dish, or picnic dish. I added chilled grilled hen for our picnic and it was good.
Butternut Squash Rice Salad
4-5 cups cooked lengthy grain rice
1 pound butternut squash, reduce into cubes
1/3 cup dried cranberries
1/3 cup pomegranate arils
1/4 cup uncooked pumpkin seeds
3-4 ounces feta cheese
2-3 Tbsp sliced inexperienced onions
Maple French dressing, recipe follows
- Preheat oven to 400 levels. Toss cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for about half-hour or till fork-tender. Let cool.
- Mixed rice with roasted butternut squash, dried cranberries, pumpkin seeds, inexperienced onions, feta cheese, and pomegranate arils. Toss with about half the maple French dressing and refrigerate for at the very least 2-4 hours. Add extra French dressing earlier than serving if desired.
Maple French dressing
2 Tbsp champagne vinegar
4 Tbsp olive oil
3 Tbsp maple syrup
1 tsp Dijon mustard
Sea salt, freshly floor pepper
- Whisk collectively components. Style and add extra salt/pepper if wanted.
Xoxo,
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