Protein-Packed Red Rice and Roasted Squash Salad
Ingredients
- 2 cups butternut squash, cubed
- 1.5 tbsp olive oil, divided
- 1/2 tsp salt and pepper
- 1 cup red or brown rice, cooked according to package instructions
- 1 bunch lacinato kale
- 1 lemon, juiced
- 1/2 bunch parsley, finely chopped
- 1/4 cup mint, chopped
- 1/2 cup toasted pecans, chopped
- 1/4 cup sundried tomatoes, chopped
Preparation
Preheat the oven to 400°F (200°C). Toss the butternut squash with 1 tbsp olive oil, salt, and pepper. Spread the squash on a foil-lined baking sheet. Roast for 25-30 minutes or until golden.
While the squash is roasting, cook the rice according to the package instructions.
In a bowl, add the chopped kale and drizzle with lemon juice and 1/2 tbsp olive oil. Massage the kale until it becomes tender.
Add the cooked rice, roasted squash, parsley, mint, toasted pecans, and sundried tomatoes to the bowl with kale.
Toss all the ingredients together to combine.