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Brown Rice Butternut Salad

Ingredients

• 500g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
• 1 tbsp extra virgin olive oil
• 300g (1 1/2 cups) brown rice
• 70g (1/2 cup) pecans, toasted, coarsely chopped
• 75g (1/2 cup) Coles Dried Cranberries
• 3 green shallots, thinly sliced
• 1 cup, loosely packed, fresh basil leaves
• Orange dressing:
• 80ml (1/3 cup) extra virgin olive oil
• 80ml (1/3 cup) fresh orange juice
• 1 1/2 tbsp white wine vinegar

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