Wild Rice, Butternut Squash and Kale Salad

Ingredients

  • Minute Rice® Ready to Serve Long Grain and Wild Chicken Cups
  • 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

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Instructions

  • 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.

Is acorn squash and butternut squash the same?

Acorn squash and butternut squash are different. Acorn squash has a milder flavour and more fibrous texture. Having said that, the two are similar and can be used as substitutes for one another in many recipes.

What does acorn squash pair well with?

Acorn squash pairs well with many things. Here are just some suggestions:

  • Sweet: honey, brown sugar, maple syrup.
  • Savoury: bacon, poultry, sausage, pecans, walnuts, baked beans, pasta, rice
  • Herbs and Spices: thyme, bay leaf, rosemary, sage, tarragon, nutmeg, cinnamon, cloves, ginger.

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