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 attractive!
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. For those who’re in search of a scrumptious gluten free facet dish for Thanksgiving, this it it! I might be making this wholesome dish all season lengthy.
It is a good make-ahead recipe. You possibly can even roast the butternut squash a day forward and hold it within the fridge. Aside 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 superb. Can you employ a unique form 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 further to toss with leftovers, as a few of it is going to 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 rooster 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 no less than 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 elements. Style and add extra salt/pepper if wanted.
Xoxo,
Don’t overlook to comply with/like The Rose Desk on Fb, Twitter, and Instagram! Join The Rose Desk’s emails right here. Get The Rose Desk Cookbook right here. Store my merch right here.
