Kale, Brown Rice and Butternut Salad

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Rating: 5
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes



  1. Combine rice with bell peppers.
  2. Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows.
  3. Top kale with almonds.
  4. 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 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Sodium 258mg 11%
Total Carbohydrates 43 g 14%
Dietary Fiber 5g 20%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Contributed by friend of Half Your Plate Laurie Barker Jackman 


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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