Name: Brussels Sprouts, Squash and Rice Salad Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings, 1 cup each
Ingredients: 2 cups cut-up peeled butternut squash (1/2-inch pieces); 3/4 cup KRAFT Olive Oil Vinaigrettes - Balsamic, divided; 3 cups shredded Brussels sprouts; 1/2 cup ATHENOS Traditional Crumbled Feta Cheese; 1 pkg. (5 oz.) baby spinach leaves; 2 cups cooked instant brown rice, cooled; 1 cup chopped walnuts, toasted; 1 cup pomegranate seeds

1 Review(s)

45 Min(s)

20 Min(s) Prep

25 Min(s) Cook

Enjoy our colorful, tasty Brussels Sprouts, Squash and Rice Salad Bowl. Walnuts, feta and pomegranate add surprising complexity to this rice salad bowl.

What You Need

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10 servings

Original recipe yields 10 servings

2 cups cut-up peeled butternut squash (1/2-inch pieces)

3/4 cup KRAFT Olive Oil Vinaigrettes - Balsamic, divided

3 cups shredded Brussels sprouts

1/2 cup ATHENOS Traditional Crumbled Feta Cheese

1 pkg. (5 oz.) baby spinach leaves

2 cups cooked instant brown rice, cooled

1 cup chopped walnuts, toasted

1 cup pomegranate seeds

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Let's Make It

Heat oven to 375ºF.

Spread squash onto foil-covered rimmed baking sheet. Drizzle with 2 Tbsp. vinaigrette; stir to evenly coat squash.

Bake 20 to 25 min. or until squash is tender.

Combine Brussels sprouts and feta. Cover large platter with spinach; top with squash and Brussels sprouts mixture. Add rice, nuts and pomegranate seeds to platter.

Serve with remaining vinaigrette.

Kitchen Tips

Tip 1

Make Ahead

The ingredients for this satisfying salad can be prepared ahead of time. Refrigerate (in separate airtight containers) up to 2 days before using to assemble salad as directed. Or, you can instead assemble the salad as directed and refrigerate up to 6 hours. Serve with the remaining vinaigrette as directed.

Tip 2

Food Facts

Brussels sprouts should have a fresh green color, a firm body and tight fitting leaves. Remove any loose or yellowing leaves from stem of each sprout before using. Trim and discard ends of stems. Rinse sprouts, then drain.

Nutrition

Calories

210

Calories From Fat

% Daily Value*

Total Fat 12g

15%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol less than 5mg

Sodium 230mg

10%

Total Carbohydrates 23g

Dietary Fiber 4g

14%

Sugars 5g

10%

Protein 6g

12%

Vitamin A

40%

Vitamin C

30%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

10 servings, 1 cup each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.