I made essentially 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 considered one of 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. Should you’re on the lookout for a scrumptious gluten free aspect dish for Thanksgiving, this it it! I will probably be making this wholesome dish all season lengthy.
This can be a excellent make-ahead recipe. You may even roast the butternut squash a day forward and preserve 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 superb. Can you utilize a special type of rice? Positive! Would goat cheese be scrumptious? Yep! May you add pistachios or pecans? Completely.
The French dressing recipe makes a bit of greater than you want however (1) I like a bit of additional 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 an amazing fall lunch, aspect dish, or picnic dish. I added chilled grilled hen for our picnic and it was excellent.
Butternut Squash Rice Salad
4-5 cups cooked lengthy grain rice
1 pound butternut squash, lower 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 not 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 substances. Style and add extra salt/pepper if wanted.