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

1. Pre heat the oven to 190 degrees
2. 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
3. Boil the brown rice in a pan of water until tender
4. Whilst this is happening, whisk all of the dressing ingredients in a small bowl and season with the salt and pepper
5. Once the rice is cooked, drain and then tip into a bowl.  Pour over the dressing, mix well and leave it to cool
6. 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
7. Add the broccoli into the rice, along with the cooked squash.  Add in the onion, olives and sundried tomatoes
8. 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
9. This will keep in the fridge for 3 days.  Serve as a side dish, or along with a salad for a packed lunch