Roasted Butternut Squash & Rice Salad
We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois
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Total Time
Prep: 25 min. + chilling Cook: 25 min. + cooling -
Makes
12 servings (3/4 cup each)
Reviews
Tastes great!!! I had coriander, turmeric, fresh basil, and walnuts, so that is what I used. The concept is classy and versatile.
This is a great recipe. I made it for Christmas Eve as I was having a crowd over. As noted by others, it makes a very generous amount and I had leftovers. I froze the leftovers and actually busted them out last night. The salad was still delicious! Also, don't skip the fresh herbs, they really shine. Finally, I used pecans vs pine nuts and it worked like a charm.
This was REALLY good! I didn't have any dill, but it was still delicious. I used the packaged brown rice and quinoa from Costco, and I had diced up butternut squash from my garden in the freezer so it went together super easy! I can't wait to try it with the dill. It was a hit at our potluck!
Nummy! I made this as written except I subbed toasted slivered almonds for the pine nuts. I just couldn't spend the money when they were $29 a pound! I got 12 ounces of slivered almonds for $4. But aside from that the salad came together quite easily and was satisfying enough to be a meal (at least for me!).I liked the squash so well this way that I have since made roasted butternut squash by itself with the ingredients listed here.One of the things that really made this recipe pop for me were the fresh herbs - parsley (flat-leaf Italian) and dill. I could really taste that in every bite. Plus, the green onions which I added a little extra of after dressing the salad. It lasted a few days, and as many noted, is a big salad. I had originally made it for a group (that's how I found the recipe) and was quite happy to have leftovers.
Super delicious! I used a mixture of brown and wild rice and also added some dried cranberries before serving. The butternut squash was to die for, I will use that glaze next time I am just roasting squash. Everyone gave this rave reviews . Thanks Delores!
Yummy! Don't leave out the fresh dill. I did halve the amount of pine nuts because $$$$$.
I choose this recipe to fit a family members restricted diet- but everyone really liked it. Certainly will make again. I did not have parsley-so used cilantro, it was great! I also did not have pine nuts, so toasted a bit of sesame seed and walnuts- loved the nutty flavor
A nice salad to add to my "healthy" lunch list! Very colorful and tasty.
This was very good, but it makes ALOT!!! I didn't have fresh dill or parsley, so I just used dry spices.
Absolutely delicious! I've made this several times and it actually tastes better the next day. It makes alot, so next time I will cut the recipe in half. Pine nuts are what make this great.