nutritional information

Per 1 1/2-cup serving:

  • Calories: 409
  • Protein: 7 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 63 g
  • Cholesterol: 0 mg
  • Sodium: 25 mg
  • Fiber: 7 g
  • Sugar: 12 g
Vegan Gluten-Free

Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate

Serves 4

30 minutes or fewer

Brown rice and butternut squash make this salad a supper option that’s satisfying, yet not too heavy. Dried cherries or cranberries can be substituted for the pomegranate seeds.
  • 1 12-oz. pkg. cut butternut squash
  • ½ red onion, chopped (½ cup)
  • 3 Tbs. olive oil, divided
  • 1 6.5-oz. jar cooked chestnuts, coarsely chopped
  • 1 10.5-oz. pkg. cooked
  • brown rice (2 cups)
  • 1 tsp. grated lemon zest
  • 1½ Tbs. balsamic vinegar
  • ½ cup fresh or frozen pomegranate seeds
  • 1 5-oz. bag arugula, coarsely chopped

1. Preheat oven to 475°F. Line rimmed baking sheet with parchment paper. Toss together butternut squash, onion, and 2 Tbs. oil in large bowl. Season with salt and pepper, if desired. Roast squash 15 to 20 minutes, or until tender, stirring occasionally. Add chestnuts during last 5 minutes of baking.

2. Meanwhile, warm rice according to package directions, and toss with lemon zest in large bowl. Whisk remaining 1 Tbs. oil with vinegar in small bowl. Pour vinegar mixture over rice, and add pomegranate seeds. Stir in warm squash mixture, and season with salt and pepper, if desired. Fold in chopped arugula, and serve.

November/December 2010 p.35

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comments

Great flavor, festive looking and simple to make. As written it is very good but if arugula is not available other greens (baby kale, spinach, etc) work. My family's favorite variation is to toss an equal amount of cleaned and halved brussel sprouts in with the butternut squash to roast in place of stirring in greens at the end.

Denise - 2011-10-06 02:43:23