This vibrant Roasted Butternut Squash Brown Rice Holiday Salad is full of flavor and texture with fresh pear, chewy dried cranberries, sweet caramelized roasted butternut squash, hearty brown rice and a sweet-tangy apple cider vinaigrette!
5cupsbutternut squashabout 1 medium squash, peeled, seeded, and cut into 1-inch cubes*
1large pearcut into ½-inch pieces
½cupdried cranberries
¼cupfinely chopped red onion
2 1/2cupschopped fresh spinachor other favorite green
1bagSuccess® Whole Grain Brown Rice2 cups, prepared
fresh parsleyfor garnish, if desired
Instructions
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.
Meanwhile, prepare all other ingredients. Cook brown Success® Rice according to package instructions and in a large bowl, combine pear, cranberries, onion and spinach.
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.
Prepare dressing by vigorously whisking all ingredients.
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.
Notes
*I prefer to buy butternut squash pre-cut. This time saver is well worth it, in my opinion.