prep time
15 min

cook time
25 min

servings
4 to 6

WHAT YOU'LL NEED


Minute Rice® Ready to Serve Long Grain and Wild Rice Chicken Flavour
2 x 125 g cups
3 tbsp (45 mL)		olive oil
2 tbsp (30 mL)		balsamic vinegar
2 tsp (10 mL)		maple syrup
1/4 tsp (1 mL)		each salt and pepper
4 cups (1 L)		cubed butternut squash
2 cups (500 mL)		shredded stemmed kale
2 cups (500 mL)		shredded cooked chicken or turkey (optional)
1/4 cup (60 mL)		dried cranberries

INSTRUCTIONS

Wild-Rice-and-Butternut-Squash-Salad-with-Kale-1200x620

Step 1: Preheat oven to 425˚F (220˚F). Line baking sheet with parchment paper; set aside. Stir together oil, vinegar, maple syrup, salt and pepper. Toss squash with 4 tsp (20 mL) of the dressing; arrange on prepared pan. Bake for 20 to 25 minutes or until tender.

Step 2: Meanwhile, heat rice according to package directions.

Step 3: Toss warm rice with hot roasted squash and kale until kale wilts; toss with remaining dressing. Stir in chicken (if using) and dried cranberries.

Tips:
Roast 1 chopped apple along with butternut squash if desired.

This dish is just as delicious with sweet potato or pumpkin substituted for the butternut squash.

Per 1/6 recipe: