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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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Directions
- Preheat oven to 200C/180C fan forced. Place the pumpkin in a single layer in a baking dish. Drizzle with oil. Roast for 40 minutes or until tender.
- Meanwhile, cook the rice following packet directions.
- For the orange dressing, combine all the ingredients in a jar with a screw-top lid. Seal and shake to combine.
- Combine the pumpkin, rice, pecans, cranberries and dressing in a large bowl. Toss to combine. Season. Transfer to a serving platter. Sprinkle with shallot and basil.
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