Ingredients
- Rice:
- Roasted Squash:
- Dressing:
- Salad:
Instructions
Rice: Bring 1 ½ cups water to a boil. Add 1 cup RiceSelect® Royal Blend® Rice, olive oil and salt. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.
Squash: Preheat oven to 425F. Line a large baking sheet with parchment paper. Toss squash with olive oil, salt and pepper. Roast, flipping once, for about 30-40 minutes until golden brown.
Dressing: Combine vinegar, oil, shallot, mustard, maple syrup and thyme in a jar. Shake to combine. Season to taste with salt and pepper.
Salad and Assembly: Add kale to a large bowl. Drizzle with about a tablespoon of dressing, using clean hands to massage until coated. Just before serving, add rice, squash, apples, dried cranberries and nuts. Add more dressing to taste. Top with goat cheese before serving.
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