Roasted squash, cavolo nero and red rice salad

Roasted squash, cavolo nero and red rice salad

A warming and sweet salad perfect for a cold autumn night. Perfectly balanced with crispy cavolo nero and roasted squash with tangy balsamic undertones. 

4.5 out of 5 stars(2) Rate this recipe
HealthyLow in saturated fat
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

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Ingredients

  • 1 butternut, golden butternut or queen squash, peeled and deseeded
  • 1 red onion, cut into wedges
  • 4 garlic cloves, unpeeled
  • 6 tbsp extra virgin olive oil
  • tsp sweet smoked paprika
  • 250g LoveLife red camargue and wild rice
  • 100g cavolo nero, stalks removed, leaves roughly chopped
  • 1 tsp maple syrup
  • 1 tbsp balsamic vinegar

Method

  1. Preheat the oven to 200 degrees C, gas mark 6 and bring a large pan of salted water to the boil. Cut the squash into 1cm-thick slices and put in a roasting tin. Toss with the onion, garlic, 2 tbsp oil and 1 tsp sweet smoked paprika; season. Roast for 25-30 minutes, until just tender and golden.

  2. Meanwhile, add the rice to the boiling water and simmer for about 30 minutes, or until cooked but still a little chewy. Drain off the water and leave the rice to dry out in the warm pan. Put the cavolo nero on a baking tray, season and toss in 1 tbsp oil. Roast for 6-8 minutes, until the leaves are crispy and slightly charred. Remove and set aside.

  3. Remove the skins from the roasted garlic, put in a small bowl and mash with a fork. Add the maple syrup and balsamic vinegar, plus the remaining 3 tbsp olive oil and ¼ tsp paprika. Whisk to combine, then pour over the rice, season and stir through. Layer the rice with the squash, onions and cavolo nero on a large serving dish; serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,987kJ/ 475kcals

Fat

21g

Saturated Fat

3.1g

Carbohydrates

60g

Sugars

9.1g

Fibre

6.2g

Protein

7.3g

Salt

0.1g

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