Prepare to embark on a culinary journey that will tantalize your taste buds and revolutionize your salad game! This Butternut Squash Rice Salad is not just another side dish – it's a vibrant, nutrient-packed masterpiece that combines the sweet, caramelized goodness of roasted butternut squash with perfectly cooked rice, crisp spinach, and tangy feta cheese. Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this recipe promises to be a game-changer that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Butternut squash
- Cooked rice
- Spinach
- Red onion
- Feta cheese
- Olive oil
- Lemon juice
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C). This will prepare the oven for roasting the butternut squash.
- While the oven is heating, peel the butternut squash using a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and then cut it into 1-inch cubes.
- Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat the squash evenly.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until it is tender and lightly caramelized, stirring halfway through to ensure even cooking.
- While the squash is roasting, rinse the spinach thoroughly under cold water. If using whole leaves, roughly chop them into bite-sized pieces and set aside.
- Finely chop the red onion. If you prefer a milder flavor, soak the chopped onion in cold water for about 10 minutes, then drain before adding to the salad.
- In a large bowl, combine the cooked rice, roasted butternut squash, chopped spinach, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a dressing. Adjust the seasoning to taste.
- Pour the dressing over the rice salad mixture and toss gently to combine all ingredients evenly.
- Finally, crumble feta cheese over the top of the salad and give it a light toss to distribute the cheese without breaking it up too much.
- Serve the butternut squash rice salad warm or at room temperature, garnished with additional feta cheese and a sprinkle of fresh pepper if desired.
Tips
- Roasting Perfection: For the most flavorful butternut squash, cut the cubes to a uniform size to ensure even roasting. Don't overcrowd the baking sheet – this helps the squash caramelize instead of steaming.
- Rice Matters: Use day-old rice or let freshly cooked rice cool completely before mixing. This prevents the salad from becoming mushy and helps the grains maintain their texture.
- Onion Hack: To reduce the sharp bite of raw red onion, soak the chopped pieces in cold water for 10 minutes. This softens the flavor while keeping the crisp texture.
- Dressing Tip: Make the dressing separately and taste before adding. You can adjust the lemon juice and olive oil ratio to suit your preference.
- Serving Suggestion: This salad is incredibly versatile – serve it warm as a hearty side dish or chilled as a refreshing lunch option. It's perfect for meal prep and tastes even better the next day!
- Customization: Feel free to add toasted nuts like pecans or pumpkin seeds for extra crunch, or swap feta for goat cheese if desired.
Nutrition Facts
Calories: 390kcal
Carbohydrates: 39g
Protein: 9g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 25mg
