Warm Rice Salad with Spicy Roasted Brussels Sprouts and Butternut Squash

Warm Rice Salad with Spicy Roasted Brussels Sprouts and Butternut Squash

This is the quintessential autumn salad.  It’s seasoned to perfection, roasted to perfection and the very perfect vinaigrette is served with it.

You could argue it’s the perfect salad.

This is how I did it:

I preheated my oven oven to 425.  I then combined the Brussels sprouts and squash cubes with 1-2 tbsp extra virgin olive oil.  Then I seasoned liberally with salt, pepper and paprika (about 1/2 tsp each).

^[4]

I mixed them well and roasted the veggies for 30 minutes.

Then I cooked 1 cup of rice according to the package directions.

Then I prepared the vinaigrette;)

^[5]

When the veggies were done I combined them with the cooked rice and the vinaigrette.

^[6]

^[7]

^[8]

^[9]

^[10]

Butternut squash and Brussels sprouts are seasoned then roasted then combined with fresh hot rice and tossed with a zesty vinaigrette. 

Other Recipes You May Like:

Stuffed Poblano Peppers ^[11]

Roasted Chickpea and Cauliflower Salad with Rice ^[12]

Warm Rice Salad with Spicy Roasted Brussels Sprouts and Butternut Squash

---

• Author: Lisa G Cooks ^[13]
• Total Time: 40 minutes
• Yield: 6-8 1x

Description

Butternut squash and Brussels sprouts are seasoned then roasted.  Combined with fresh hot rice then tossed with a fragrant and zesty vinaigrette.  Serve immediately or at room temperature, this salad develops more flavour as it rests.

---

Ingredients

Scale 1x2x3x

1 lb Brussels sprouts, trimmed and halved

1 lb butternut squash, peeled and cubed 

1/4 cup Extra Virgin Olive Oil, plus more 

1/2 tsp salt, plus more

1/4 tsp pepper, plus more

Paprika

2 cups cooked rice

2 tbsp Apple cider vinegar 

1 tbsp soy sauce 

1 tsp ginger

1 tsp garlic

5 dashes sesame oil

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat your oven to 425.

Combine the Brussels sprouts and squash cubes with 1-2 tbsp extra virgin olive oil.

Season with salt, pepper and paprika (about 1/2 tsp each)

Mix well the roast for 30 minutes.

You can take this time to cook the rice (you’ll need one cup uncooked rice).

Prepare the vinaigrette: mix together the 1/4 cup olive oil, cider vinegar, soy sauce, ginger, garlic, 1/2 tsp salt, 1/4 tsp pepper and sesame oil (I used a measuring cup). 

Once the veggies are roasted combine them with the cooked rice then stir in the vinaigrette.

Mix well.

Serve immediately or at room temperature.

• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Category: Side
• Method: Roasted
• Cuisine: American

Find it online: https://lisagcooks.com/warm-rice-salad-with-spicy-roasted-brussels-sprouts-and-butternut-squash/ ^[15]