Cook's Hideout: Brown Rice Salad with Roasted Butternut Squash & Pomegranates

November 28, 2014

Brown Rice Salad with Roasted Butternut Squash & Pomegranates

Hope all of you had a good Thanksgiving meal yesterday. We had our Thanksgiving party at our friend's house and we had some amazing food and great time chatting. I felt like I was in a food coma yesterday after eating all that food.
Brown Rice Salad with Roasted Butternut Squash & Pomegranates
So today I have a healthy and light salad recipe to get back in track before the holiday and more noshing starts. This salad is very filling, colorful and tastes great. Using brown rice makes it fiber rich and fills you up very easily.

Brown Rice Salad with Roasted Butternut Squash & Pomegranates
Roasting butternut squash makes it so sweet and delicious. Even though this recipe uses only 2 cups of butternut squash, I roasted the whole squash -- used some in the recipe, stored some more in the freezer after cooling and then snacked on the rest -- they taste amazing roasted with salt & pepper. Since this salad can be served warm or at room temperature, it can be part of a holiday dinner or buffet menus.
Brown Rice Salad with Roasted Butternut Squash & Pomegranates
Recipe from Vegetarian Times Magazine:
Ingredients: Serves 4
Brown Rice - 1cup
Butternut Squash - 2cups chopped (from half of a medium size squash)
Red Onion - 1 small, chopped
Lemon zest - 1tsp, grated
Balsamic Vinegar - 1½tbsp
Pomegranate Seeds - ½cup
Arugula - 1 5oz. bag, coarsely chopped
Salt & Pepper - to taste

Method:
  • Preheat the oven to 475°F. Line a rimmed baking sheet with parchment paper.
  • Toss together butternut squash, 2tbsp olive oil, onion in a large bowl. Season with salt and pepper. Roast the squash 15~20 minutes or until tender, stirring occasionally.
  • Cook rice according to package instructions. To the warm rice, toss in the lemon zest in a large bowl.
  • In a small bowl, whisk vinegar and 1tbsp olive oil. Add this to the rice along with the pomegranate seeds.
  • Stir in warm squash mixture and season with salt and pepper.
  • Fold in chopped arugula and serve.
Brown Rice Salad with Roasted Butternut Squash & Pomegranates


Linking this to Valli's 'Cooking from Cookbook Challenge: November -- Week 5'.












Signature

2 comments:

  1. what a colorful and attractive looking salad

    ReplyDelete
  2. So colorful & loving all the flavors in it, Pavani.

    ReplyDelete

Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!

LinkWithin

Related Posts Widget for Blogs by LinkWithin
Blogging tips