Kale, Brown Rice and Butternut Salad

Name: Kale, Brown Rice and Butternut Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups brown rice (cooked); 1/3 cup Bell Pepper (diced); 2 cups Kale (shredded); 1 cup Butternut Squash (cooked, julienned); 1 Gala Apple (thinly sliced); 1/3 cup Almonds (slivered and toasted); 3 tbsp Olive Oil; 3 tbsp white wine vinegar; 1 tbsp each basil, rosemary and thyme; 1 tbsp dijon; 1 clove Garlic; 1/2 tsp red pepper flakes ((optional))

Mar 4, 2015

Kale, Brown Rice and Butternut Salad

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Appetizers, Salads, Side Dishes

Servings people

Calories 310 kcal

Ingredients

2 cups brown rice cooked
1/3 cup Bell Pepper diced
2 cups Kale shredded
1 cup Butternut Squash cooked, julienned
1 Gala Apple thinly sliced
1/3 cup Almonds slivered and toasted
3 tbsp Olive Oil
3 tbsp white wine vinegar
1 tbsp each basil, rosemary and thyme
1 tbsp dijon
1 clove Garlic
1/2 tsp red pepper flakes (optional)

Instructions

Combine rice with bell peppers.
Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows.
Top kale with almonds.
Whisk together all ingredients for vinaigrette and spoon over salad just before serving.

Notes

Contributed by friend of Half Your Plate Laurie Barker Jackman

Tips:

Butternut squash is delicious roasted in the oven! Heat to 400 degrees, julienne the squash, roast with a bit of olive oil, salt, and pepper for approximately 10 minutes, or until tender.

Some tasty protein combos for this meal include: Oven roasted chicken breast, leftover turkey, drained canned tuna, or leftover pulled pork.