A few weeks ago I had to make a few dishes to take to a lunch buffet. Normally, I’d have no problem thinking of dishes to bring, but it was going to be a miserable rainy day and I wanted to make something that would still be comforting, even if it was going to be served cold.
Again, I immediately thought of the butternut squash. Simply roasted, I think it’s one of my favourite vegetables. It ended up being the main star of the salad below, which is both delicious hot and cold. I made so much it fed me for lunches throughout the week at work, so I’d recommend doing the same if it doesn’t all get eaten up! This would also make a great side dish for a piece of grilled fish or meat.
Squash and Brown Rice Salad with a Vinaigrette Dressing
Prep Time: 20 Minutes Cook Time: 30 Minutes Servings: 4-6
Ingredients
For the salad:
- 1 butternut squash, peeled and cut into bite size slices
- 500g brown rice
- 1 small red onion, halved, then sliced thinly (leave out if following FODMAP)
- 1 – 2 heads of broccoli, cut into medium sized pieces
- 1 jar black pitted olives
- 100 – 200g sundried tomatoes, drained of oil and cut into slices
- pack of fresh basil, torn
- 1 tablespoon olive oil
- 2 tablespoons pumpkin or mixed seeds
For the dressing:
- 5 tablespoons of balsamic vinegar
- 5 tablespoons of extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove, crushed or finely chopped
- salt and pepper
Method
- Pre heat the oven to 190 degrees
- Place the cut squash onto a baking tray and toss with the olive oil. Roast in the oven for 20 minutes. Take out once tender and set aside
- Boil the brown rice in a pan of water until tender
- Whilst this is happening, whisk all of the dressing ingredients in a small bowl and season with the salt and pepper
- Once the rice is cooked, drain and then tip into a bowl. Pour over the dressing, mix well and leave it to cool
- Boil the broccoli for about 5 minutes until just tender, then drain and rinse in cold water. This stops it cooking and keeps it bright green. Drain and pat dry
- Add the broccoli into the rice, along with the cooked squash. Add in the onion, olives and sundried tomatoes
- In a small frying pan, toast the seeds until slightly brown. Once toasted, sprinkle on top of the salad, along with the torn basil leaves
- This will keep in the fridge for 3 days. Serve as a side dish, or along with a salad for a packed lunch