Easy Vegan Roasted Butternut Squash and Cranberry Salad
Serves 420 mins prep10 mins cook
The perfect fall/winter salad made using Original RightRice, tossed with roasted butternut squash, cranberries, pumpkin seeds, red onion and walnuts. Can be served hot or cold!
0 servings
What you need
Instructions
1 Cook the RightRice according to the package ingredients. Set aside. 2 Preheat oven to 400° 3 Place the diced butternut squash on a baking pan lined with parchment paper and drizzle with olive oil to taste, then sprinkle with desired amount of salt and pepper. Bake for 20-25 minutes rotating about halfway through. 4 While the butternut squash is cooking, begin prepping the remaining salad ingredients by placing them in a large bowl appropriate for combining everything. 5 In a small bowl, whisk together the ingredients for the dressing. Set aside. 6 Once the butternut squash is finished cooking, remove from the oven and allow to cool for about 10 minutes or so. 7 Add the RightRice and roasted butternut squash to the large bowl along with the other salad ingredients. 8 Drizzle generously with the dressing to taste (may not need the entire amount) and use a large spoon to combine all of the salad components. 9 Garnish with green onion (optional). Enjoy!View original recipe