Warm Squash and Rice Salad with a Honey and Lemon Dressing

Butternut squash. The ingredient that I love to hate. Okay, I love it in a soup, or when it’s slipped into some ravioli. But that’s about it. So I decided to try it in a salad, as I thought it would only be fair to give it what must be its gazillionth chance (that’s a word right? It is now!) So, after pairing it with ingredients that I felt would complement its sweet, sweet nature, I can officially say that I am now on my way to butternut squash conversion. Not quite there yet, but on my way. All thanks to the following salad recipe:

Ingredients (Serves 4):

  • 1 small butternut squash, cut into wedges
  • 1 large onion, cut into thin wedges
  • Walnut oil
  • Salt and pepper
  • 1 ½  cups brown rice
  • 1 tin of mixed beans
  • Handful of mixed seeds
  • Wensleydale with cranberries
  • 6 tbsps olive oil
  • 3 tbsps lemon juice
  • 1 ½ tbsps runny honey

Method:

  • Place the squash and onion in a bowl, adding some walnut oil to coat, along with some seasoning.
  • Spread on a non-stick baking dish and roast at 180 degrees for 25-30 minutes, stirring halfway through.
  • Cook the rice, according to the packets instructions.
  • Cook the beans, following the instructions accordingly.
  • Whisk together the olive oil, lemon juice and honey. You might prefer to make two batches of dressing, depending on how much you like to use.
  • Once everything is ready, combine the rice, beans and seeds.
  • Place on a plate, topped with the squash and onions.
  • Crumble a handful of Wensleydale over the squash and onions.
  • Drizzle the dressing and serve. 

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