Wild Rice, Kale And Roasted Squash Salad With Avoca

Name: Wild Rice, Kale And Roasted Squash Salad With Avocado And Chilli Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup wild rice or black rice/brown rice; 1 butternut squash, peeled and chopped into chunks; 2 red onions, cut into wedges; 4 handfuls kale; 1 tablespoon crushed coriander seeds; 1-2 red chillies, finely chopped; 1 avocado, sliced; 2 small limes, 1 juiced, 1 cut into 4 wedges; 1 handful fresh coriander, roughly chopped; 1 lemon zested; 2 tablespoons toasted sesame seeds; 4 tablespoons extra virgin oil

Servings: persons

3/4 cup wild rice or black rice/brown rice
1 butternut squash, peeled and chopped into chunks
2 red onions, cut into wedges
4 handfuls kale
1 tablespoon crushed coriander seeds
1-2 red chillies, finely chopped
1 avocado, sliced
2 small limes, 1 juiced, 1 cut into 4 wedges
1 handful fresh coriander, roughly chopped
1 lemon zested
2 tablespoons toasted sesame seeds
4 tablespoons extra virgin oil

1
First preheat your oven to 180C. Crush your coriander seeds in a pestle and mortar and mix them with the chopped squash, red onions with a couple of glugs of olive oil, salt and pepper.
2
When the oven is hot, roast the veg for about 45 mins, turning halfway through. The veg are ready when they are a golden and soft through, take them out and leave to cool.
3
While the vegetables are roasting, rinse the rice until the water comes out clear, then cook according to packet instructions.
4
To make the dressing, puree the avocado in a bowl with the lime juice and plenty of salt and pepper, mix in the chopped garlic and chilli with 4 tbsp of olive oil.
5
When everything is ready mix it all gently together and season, you may want to add more lime/lemon juice or olive oil, it is also good with a spoon of natural yoghurt stirred through. Serve with the lime wedges and an extra sprinkle of sesame seeds.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 3/4 cup wild rice or black rice/brown rice, 1 butternut squash, peeled and chopped into chunks, 2 red onions, cut into wedges, 4 handfuls kale, and more.

Yes, Wild Rice, Kale And Roasted Squash Salad With Avocado And Chilli Dressing 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!

Wild Rice, Kale And Roasted Squash Salad With Avocado And Chilli Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions