Roasted Butternut Squash Brown Rice Holiday Salad

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From KimsCravings.com

  • Dressing:
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Prepare dressing by vigorously whisking all ingredients

 

  • Salad:
  • 5 cups butternut squash (about 1 medium squash), peeled, seeded, and cut into 1-inch cubes*
  • 1 large pear, cut into ½-inch pieces
  • ½ cup dried cranberries
  • ¼ cup finely chopped red onion
  • 2½ cups chopped fresh spinach (or other favorite green)
  • 1 bag Success® Whole Grain Brown Rice (2 cups, prepared)
  • fresh parsley, for garnish, if desired
INSTRUCTIONS
  1. Preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet, spray with cooking spray and sprinkle on a dash of salt. Roast for about 30 minutes, and until tender.
  2. Meanwhile, prepare all other ingredients. Cook brown Success® Rice according to package instructions and in a large bowl, combine pear, cranberries, onion and spinach.
  3. Once squash and rice has cooked, transfer both to large bowl with other ingredients and stir so that spinach wilts slightly from the heat of the squash and rice.
  4. Pour dressing over the salad and toss gently to combine. Salad can be served warm, at room temperature, or chilled. Garnish with fresh parsley, if desired.
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