Butternut Squash Salad with Wild Rice
This roasted butternut squash salad is great served warm or cold. It's made with wild rice, goat's cheese and drizzled with a lemon honey dressing.
Servings 4 servings
Calories 389kcal
Ingredients
- 1 Butternut Squash peeled and chopped
- 1 tablespoon Olive Oil
- 200 g Wild Rice cooked
- 70 g Rocket
- 100 g Goat's Cheese crumbled
- 30 g Dukkah to serve
Lemon Honey Dressing
- 1 tablespoon Honey
- 1 Lemon juiced
- 1 tablespoon Red Wine Vinegar
- ½ teaspoon Dijon Mustard
- ½ teaspoon Dried Thyme
- Salt and Pepper
Instructions
- Heat the oven to 200°C/400°F. Place the butternut squash on a baking sheet with the olive oil and salt and pepper. Place in the oven for 20 minutes until softened.
- Put the rice mixture into a large bowl and add the butternut squash. Whisk together the dressing ingredients and season to taste.
- Add the rocket to the rice and butternut squash along with the goat's cheese. Drizzle over the dressing and toss well. Serve topped with a sprinkling of dukkah.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 389kcal | Carbohydrates: 66g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 116mg | Potassium: 975mg | Fiber: 7g | Sugar: 10g | Vitamin A: 20605IU | Vitamin C: 56.3mg | Calcium: 171mg | Iron: 3.3mg