Guess what? Here’s your easy do-ahead recipe to go with holiday dinner! Butternut Squash and Brown Rice Salad with Citrus Dressing. That’s sweet roasted butternut squash, brown rice, candied walnuts, dried cranberries, and greens — five simple ingredients — and a tangy citrus dressing that come together in an amazing taste tableau that will have you smiling between forkfuls.
Since I am still hoarding squash from our summer CSA, this recipe is especially timely. The squash are keeping quite nicely in the garage while I come up with ways to sneak them into dishes. In this salad, though, they are front and center and brighten up every bite with their sweetness. Turns out I didn’t need to sneak them here anyway, since half my family loved it!
(Paying attention? In my family of 5, that makes 2.5 people who like this salad. Casey and Georgia count as half-kids due to their small appetites. True JWJ fans ought to be able to make an educated guess as to who the half-kid is that liked it)
Shortcuts for making Butternut Squash and Brown Rice Salad
There are a few ways to make this simple recipe even easier. Buy pre-cut butternut squash, premade candied walnuts, and – my favorite short cut – frozen brown rice. Zap it in the microwave for just a few minutes, and you’ve got hot cooked rice for whatever you need. (In this case, you need it to be cooled, so do this early in the process!)
I can’t wait to make this again! So many possibilities. Might add green apple next time, or switch out the rice for farro, or add honey to the dressing, or…
Butternut Squash and Brown Rice Salad with Citrus Dressing
Roasted butternut squash and brown rice salad for a well-dressed holiday table. This delicious side features roasted butternut squash alongside brown rice, spinach, dried cranberries, and candied walnuts. The zingy citrus dressing is the perfect finish.
Ingredients
- 1/2 large butternut squash peeled and cubed (~4 cups of 1" cubes)
- 2-3 tablespoons olive oil for roasting
- salt and pepper
- 2 cups cooked brown rice cooled
- 1/3 cup dried sweetened cranberries
- 1 cup baby spinach or any tender green – baby kale, swiss chard, arugula
- 1/2 cup candied walnuts see recipe below
- Citrus Dressing see recipe below
Candied Walnuts
- 1/2 cup chopped walnuts
- 2 tablespoons brown sugar
- 1 tablespoon water
Citrus Dressing
- 3/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons diced onion optional
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat oven to 425 degrees Fahrenheit.
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Put the cubed squash in a large mixing bowl and toss with 2-3 tablespoons of olive oil, salt and pepper. Spread the squash out on large baking sheet so that each piece is fulling touching the pan (no overlapping pieces). Roast for 30-40 minutes, turning over once during cooking, until they are fork-tender and nicely browned. Remove from heat to cool.
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While the squash is cooking, prepare the dressing. In a small saucepan add the orange juice, apple cider vinegar, and onion. Bring to a gentle boil then allow to simmer, uncovered, until the mixture is reduced to about 1/3 of a cup (about 8-10 minutes). Remove from heat and whisk in the olive oil and mustard. Add the salt and pepper, then set in the refrigerator to cool.
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Make the candied walnuts. Put the walnuts, brown sugar, and water into a glass measuring cup or other microwaveable container and mix well. Microwave on high for about 2 minutes. Stir again, then pour out onto a silicone baking mat or parchment paper on a baking pan. Separate the walnuts a bit so they are not in large clumps. They will cool and harden in just a few minutes.
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In a large bowl, combine the rice, spinach, dried cranberries, and candied walnuts. Add the squash once that is cooled. Pour over the desired amount of dressing all and stir gently to combine.
Serve either cold or at room temperature.
Recipe Notes
- It’s important to combine the salad ingredients when they are at room temperature or fully cooled. Warm squash or rice will steam the baby spinach and make it wilt. Nobody wants that 🙂
- I designated the onions in the dressing onions as ‘optional’ in the dressing. Not everybody likes onions. If you would like an alternative, omit the onions and add 1 teaspoon of honey to the dressing when whisking in the oil.
- Need a short cut? Use frozen brown rice, which cooks up in just a few minutes in the microwave. And by ready-to-use candied walnuts, usually found in the produce section.
A quick and delicious salad. I prepared all the ingredients the night before. Then mixed it all up, topped it with pecan halves instead of the candied walnuts, and my guests and I scarfed it up. I’m going to have to double the receipe next time!
Wonderful! I love swapping out the nuts for other favorites like pistachios and pecans. Glad you loved it!
Tried this out for Thanksgiving this year, it was a big hit! I made 2.5 times the recipe so I even get to have leftovers!!
Yayyyyy! It’s great as a leftover – I took it to work for lunch, and it was like Thanksgiving all over again 🙂
Can’t wait to try it…looks & sounds delicious ! I need some new recipes…I”m in a rut !
Yummy! Everything I love! I will be right over!
I will make it again soon 🙂