Roasted squash, cavolo nero and red rice salad

Name: Roasted squash, cavolo nero and red rice salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 butternut, golden butternut or queen squash, peeled and deseeded; 1 red onion, cut into wedges; 4 garlic cloves, unpeeled; 6 tbsp extra virgin olive oil; 1¼ tsp sweet smoked paprika; 250 g LoveLife red camargue and wild rice; 100 g cavolo nero, stalks removed, leaves roughly chopped; 1 tsp maple syrup; 1 tbsp balsamic vinegar

A warming and sweet salad perfect for a cold autumn night. Perfectly balanced with crispy cavolo nero and roasted squash with tangy balsamic undertones.

4.5 out of 5 stars(2) Rate this recipe

HealthyLow in saturated fat

Serves4
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 butternut, golden butternut or queen squash, peeled and deseeded
1 red onion, cut into wedges
4 garlic cloves, unpeeled
6 tbsp extra virgin olive oil
1¼ tsp sweet smoked paprika
250g LoveLife red camargue and wild rice
100g cavolo nero, stalks removed, leaves roughly chopped
1 tsp maple syrup
1 tbsp balsamic vinegar

Preheat the oven to 200 degrees C, gas mark 6 and bring a large pan of salted water to the boil. Cut the squash into 1cm-thick slices and put in a roasting tin. Toss with the onion, garlic, 2 tbsp oil and 1 tsp sweet smoked paprika; season. Roast for 25-30 minutes, until just tender and golden.
Meanwhile, add the rice to the boiling water and simmer for about 30 minutes, or until cooked but still a little chewy. Drain off the water and leave the rice to dry out in the warm pan. Put the cavolo nero on a baking tray, season and toss in 1 tbsp oil. Roast for 6-8 minutes, until the leaves are crispy and slightly charred. Remove and set aside.
Remove the skins from the roasted garlic, put in a small bowl and mash with a fork. Add the maple syrup and balsamic vinegar, plus the remaining 3 tbsp olive oil and ¼ tsp paprika. Whisk to combine, then pour over the rice, season and stir through. Layer the rice with the squash, onions and cavolo nero on a large serving dish; serve immediately.

Typical values per serving when made using specific products in recipe