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Roasted Butternut Squash Brown Rice Holiday Salad

Kim Lee
  • 45 minutes
  • Serves 7

INGREDIENTS

5 cups

Butternut squash

1/2 cup

Cranberries, dried

1

Parsley, fresh

1

Pear, large

1/4 cup

Red onion

2 1/2 cups

Spinach, fresh

1 tbsp

Maple syrup, pure

2 cups

1 bag success whole grain brown rice

1/4 tsp

Black pepper

1/2 tsp

Sea salt

2 tbsp

Apple cider vinegar

1/4 cup

Olive oil, extra-virgin