Butternut Squash & Kale Black Rice Salad with Ginger Lime Dressing [vegan]

Name: Butternut Squash & Kale Black Rice Salad with Ginger Lime Dressing [vegan]
Prep time: 10 min
Total time: 30 min
Ingredients: 600g butternut squash [1.3 lb]; 100g kale [3.5oz]; 150g Thai black rice [5oz / US 1 cup]; 1/2 red onion (finely sliced); 2 Tbsp soy sauce; 1 fat garlic clove (crushed); 1 1/2 tsp sesame oil; 3cm freshly grated ginger root [1.2 inch]; 4 Tbsp fresh lime juice (around 1 juicy lime); 2 Tbsp rice vinegar; dry chili flakes (to taste); olive oil; salt & pepper; 2 handful peanuts (optional)

Published on November 7, 2014 | In Asian | By theflexitarian |

4 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

The ginger lime dressing adds a wonderful Asian twist to this roasted butternut squash & kale salad. Full of goodness and low fat, here is a healthy option for lunch or dinner.

Thai black rice is high in antioxidant and fibre. You can buy it at the supermarket.

This salad is delicious warm or eaten at room temperature.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

600g butternut squash [1.3 lb]
100g kale [3.5oz]
150g Thai black rice [5oz / US 1 cup]
1/2 red onion (finely sliced)
2 Tbsp soy sauce
1 fat garlic clove (crushed)
1 1/2 tsp sesame oil
3cm freshly grated ginger root [1.2 inch]
4 Tbsp fresh lime juice (around 1 juicy lime)
2 Tbsp rice vinegar
dry chili flakes (to taste)
olive oil
salt & pepper
2 handful peanuts (optional)

Nutrition Info

Instructions

Preheat the oven to 200°C/400°F/Gas 6.
Peel butternut squash and cut in 2cm dice.
Place on a roasting tray. Drizzle olive oil and cook for 25-30mins until tender.
In the meantime heat some water in a saucepan. When boiling, add rice and cook for 10-15mins until tender.
Make dressing in a small bowl by blending together: garlic, soy sauce, grated ginger, sesame oil, lime juice. rice vinegar and chili flakes (if using).
Place drained rice and finely sliced red onion in a large salad bowl. Add dressing on top.
Add roasted butternut squash to the rice mixture. Add chopped kale and peanuts. Toss well until well blended.
Season to taste.