This salad boasts fall's most nutritious colours: orange squash, red cranberries, green rapini and brown rice. Put all these colours together for a salad packed with vitamin C, antioxidants and calcium.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2013
- 4 cups cubed (1/2 inch/1 cm) peeled butternut squashes
- 2 teaspoons olive oil
- pinch each salt and pepper
- 3/4 cups brown rice
- 3/4 cups wild rice
- 8 cups packed trimmed rapini (1 large bunch)
- 1 cup pecan toasted and coarsely chopped
- 1/2 cup dried cranberry chopped
- 1/4 cup white balsamic vinegar or white wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
Pinch each salt and pepper On baking sheet, toss together squash, oil, salt and pepper. Roast in 400°F (200°C) oven, stirring once, until tender and browned, about 35 minutes. Let cool.
Meanwhile, in large saucepan of boiling water, cook brown and wild rice until tender, about 30 minutes. Drain and rinse under cold water.
Meanwhile, in large pot of boiling salted water, cook rapini just until tender, about 3 minutes; drain. Plunge into ice water; drain again. Chop rapini into 1/2-inch (1 cm) pieces.
In large bowl, mix together squash, rice, rapini, pecans and cranberries.
Dressing: Whisk together vinegar, oil, mustard, garlic, salt and pepper. Pour over salad and stir to coat. ?
Make-ahead: Cover and refrigerate for up to 2 days.
Nutritional facts per each of 6 servings: about
- Fibre 8 g
- Sodium 193 mg
- Sugars 12 g
- Protein 10 g
- Calories 453.0
- Total fat 23 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 58 g
- Iron 25.0
- Folate 40.0
- Calcium 13.0
- Vitamin A 132.0
- Vitamin C 43.0