Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 people

Ingredients

  • 2 cups brown rice cooked
  • 1/3 cup Bell Pepper diced
  • 2 cups Kale shredded
  • 1 cup Butternut Squash cooked, julienned
  • 1 Gala Apple thinly sliced
  • 1/3 cup Almonds slivered and toasted
  • 3 tbsp Olive Oil
  • 3 tbsp white wine vinegar
  • 1 tbsp each basil, rosemary and thyme
  • 1 tbsp dijon
  • 1 clove Garlic
  • 1/2 tsp red pepper flakes (optional)

Instructions

  • Combine rice with bell peppers.
  • Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows.
  • Top kale with almonds.
  • Whisk together all ingredients for vinaigrette and spoon over salad just before serving.
Nutrition Facts
Kale, Brown Rice and Butternut Salad
Amount per Serving
Calories
310
% Daily Value*
Fat
 
14
g
22
%
Sodium
 
258
mg
11
%
Carbohydrates
 
43
g
14
%
Fiber
 
5
g
21
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Contributed by friend of Half Your Plate Laurie Barker Jackman 
Tips:
Butternut squash is delicious roasted in the oven! Heat to 400 degrees, julienne the squash, roast with a bit of olive oil, salt, and pepper for approximately 10 minutes, or until tender.
Some tasty protein combos for this meal include: Oven roasted chicken breast, leftover turkey, drained canned tuna, or leftover pulled pork.

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