Brown Rice Salad with Roasted Butternut Squash, Che

Name: Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-oz. pkg. cut butternut squash; 1/2 red onion, chopped ( 1/2 cup); 3 Tbs. olive oil, divided; 1 6.5-oz. jar cooked chestnuts, coarsely chopped; 1 10.5-oz. pkg. cooked; brown rice (2 cups); 1 tsp. grated lemon zest; 1 1/2 Tbs. balsamic vinegar; 1/2 cup fresh or frozen pomegranate seeds; 1 5-oz. bag arugula, coarsely chopped

Servings: persons

1
Preheat oven to 475F.
2
Line rimmed baking sheet with parchment paper.
3
Toss together butternut squash, onion, and 2 Tbs.
4
oil in large bowl.
5
Season with salt and pepper, if desired.
6
Roast squash 15 to 20 minutes, or until tender, stirring occasionally.
7
Add chestnuts during last 5 minutes of baking.
8
Meanwhile, warm rice according to package directions, and toss with lemon zest in large bowl.
9
Whisk remaining 1 Tbs.
10
oil with vinegar in small bowl.
11
Pour vinegar mixture over rice, and add pomegranate seeds.
12
Stir in warm squash mixture, and season with salt and pepper, if desired.
13
Fold in chopped arugula, and serve.

854

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12-oz. pkg. cut butternut squash, 1/2 red onion, chopped ( 1/2 cup), 3 Tbs. olive oil, divided, 1 6.5-oz. jar cooked chestnuts, coarsely chopped, and more.

Yes, Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions