Roasted squash, cavolo nero and red rice salad

Name: Roasted squash, cavolo nero and red rice salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
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; 1¼ tsp sweet smoked paprika; 250 g LoveLife red camargue and wild rice; 100 g cavolo nero, stalks removed, leaves roughly chopped; 1 tsp maple syrup; 1 tbsp balsamic vinegar

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 out of 5 stars(1) 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
1¼ 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

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.
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.
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.