Savory Sweet Roasted Butternut Squash Rice Salad Recipe
This Savory Sweet Roasted Butternut Squash Rice Salad recipe is a delicious and wholesome salad that combines the nutty flavors of roasted squash and brown rice with savory herbs, dried fruits, and nuts, for a satisfying and nutritious meal.
Servings: 6
Calories: 268kcal
Ingredients
- 1 Butternut Squash peeled, seeded and cubed
- 4 tablespoons olive oil divided
- ½ teaspoon sea salt
- 1 15.5- ounce can black beans drained and rinsed
- ½ cup uncooked brown rice
- ⅛ teaspoon ground coriander
- ⅛ teaspoon ground cloves
- ⅛ teaspoon curry
- ¼ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1-½ cups water
- Toasted pine nuts optional
Instructions
Roast the Squash
- Place the cubed squash in a bowl.
- Add 2 tablespoons olive oil and the sea salt. Mix to coat.
- Spread evenly over one layer on a large baking sheet.
- Bake at 450F degrees for a total of 30 minutes, turning the cubes over once about halfway through the cook time.
- Remove from oven and set aside.
Make the Rice
- Heat the remaining olive oil in a medium saucepan over medium high heat.
- Add ½ the rice and stir to coat. Continue to cook the rice until it begins to brown.
- Add the remaining spices and stir to release flavor.
- Add the water, stir and bring to a boil.
- Reduce the heat to simmer and cover the pot.
- Continue simmering the rice until all the water is absorbed and the rice is tender, about 35 minutes. (Check it occasionally so it doesn't burn.)
Combine the Salad
- Place the black beans, roasted squash and rice in a large bowl and stir to combine.
- Serve immediately or chill to serve later. Add toasted pine nuts to garnish, if desired.
Nutrition
Calories: 268kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 500mg | Potassium: 727mg | Fiber: 9g | Sugar: 3g | Vitamin A: 13293IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 3mg