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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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


1,987kJ/ 475kcals



Saturated Fat












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