Kale, Brown Rice and Butternut Salad Recipe
Kale, Brown Rice and Butternut Salad

Prep. time: 10 minutes
Cooking time for rice: 45-50 minutes (you can prepare in advance)

Difficulty: Easy
Chef's Note

Kale and brown rice are a match made in nutritional heaven. Toss in crunchy slivers of butternut squash and drizzle with this refreshing dressing for a delicious, impressive salad that is ideal for fall, lunch or dinner any day of the week.

Transform your salad into Poke Bowl: Add simply some marinated salmon cubes.

For 4 servings

- 2 cups / 500 ml cooked U.S. brown rice
- 1/3 cup / 85 ml diced bell peppers
- 2 cups / 500 ml shredded kale
- 1 cup / 250 ml julienned butternut squash(uncooked)
- 1gala apple, thinly sliced
- 1/3 cup / 85 ml toasted slivered almonds

Fine Herb Vinaigrette:
- 3 Tbsp. olive oil
- 3 Tbsp. white wine vinegar
- 1 Tbsp. each finely chopped basil, rosemary, thyme
- 1 Tbsp. Dijon mustard
- 1clove garlic, finely minced
- 1/2 Tsp. red pepper flakes (optional)
- 1/4 Tsp. kosher salt and pepper

Brown rice
- 1 cup / 250 ml uncooked brown rice
- 2 to 2-1/4 cups / 550 ml liquid such as water, broth, or juice
- 1 Tsp. butter or margarine, optional
- 1 Tsp. optional

  1. Combine rice with bell peppers.
  2. Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows. Top kale with almonds.
  3. Whisk together all ingredients for vinaigrette and spoon over salad just before serving.

Preparing Brown Rice
When cooking brown rice, always follow package directions; if they are not available, use this easy method:

  1. Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice.
  2. Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed.
  3. Fluff with fork.
Nutritional values per serving

310 calories, 14 g fat, 2 g saturated fat, 258 mg sodium, 43 g carbohydrates, 5 g fibre, 6 g protein.  

More recipe ideas

Photo & collaboration : USA Rice Federation

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