Butternut Squash & Wild Rice Salad
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 butternut squash
- 200g wild rice
- 3.5 oz roasted almonds
- handful of coriander
- 1.8 oz sun-dried tomatoes
- 2 limes
- 1 teaspoon maple syrup
- drizzle of olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 190°C fan / 375°F.
Step 2
Place the butternut squash pieces on a large baking tray, drizzle with olive oil and sprinkle with salt. Mix well and cook for 30–35 minutes until soft. Then remove from the oven and set aside until needed.
Step 3
Meanwhile, cook the wild rice according to the packet instructions. Once cooked, drain and place into a large mixing bowl.
Step 4
Add the chopped almonds, coriander, sun-dried tomato (plus a spoonful of the oil from the jar or a drizzle of olive oil), lime juice, maple syrup and a pinch of salt.
Step 5
Finally, add the roasted butternut squash to the bowl and mix well before serving.
Step 6
Save recipe for the next time?
