Servings: 4 Servings
Brown Rice with Butternut Squash, Pomegranate Seeds, and Goat Cheese
A fresh, delicious winter grain salad with brown rice, butternut squash, pomegranate seeds, zesty dressing and goat cheese (or feta!) is incredible alongside any main entrée!
Ingredients
For the Roasted Butternut Squash:
- ½ small butternut squash peeled and chopped (3 cups)
- 1 1/2 tablespoons olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
For the Rice:
- 1 cup dry basmati brown rice
- 2 tsp orange zest
- 1 tablespoon fresh squeezed orange juice
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2/3 cup pomegranate arils
- ½ cup chopped walnuts
- ½ cup goat cheese crumbles
Instructions
Roast the Butternut Squash:
- Preheat the oven to 375 degrees F.
- Peel and chop 3 cups-worth of butternut squash and place it in a mixing bowl.
- Add the olive oil, cinnamon and salt and use your hands to coat all of the butternut squash evenly.
- Spread the butternut squash on a large baking sheet and bake for 20 to 25 minutes, until browned, soft, and crispy.
Prepare the brown rice:
- Add 1 cup of uncooked brown basmati rice and 2 cups of water to a medium-sized saucepan.
- Bring to a full boil, then reduce the heat and cover. Cook until all of the water is absorbed, about 30 to 35 minutes.
- Remove from heat and allow rice to cool slightly.
- In a small bowl, stir together the orange zest, orange juice, olive oil, salt, and cinnamon. Pour this mixture over the brown rice and stir well to combine.
- Pour the brown rice into a large serving (or mixing bowl). Add the roasted butternut squash, pomegranate arils, chopped walnuts, and goat cheese. Toss everything together and serve with your favorite entree.
Nutrition
Serving: 1Serving, Calories: 309kcal, Carbohydrates: 42g, Protein: 8g, Fat: 14g, Fiber: 4g, Sugar: 3g