Brown, Red & Wild Rice, Squash & Kale Salad

This hearty salad combines roasted squash, kale and our Brown, Red & Wild Rice with sweet cranberries and crunchy pecans. Tossed in a simple thyme dressing, it's fresh, satisfying and ideal for make-ahead lunches or easy weeknight meals.


Written by Merchant Gourmet
30 minutes Serves 2 Beginner
Brown, Red & Wild Rice, Squash & Kale Salad
Ingredients
  • 1 sweet potato or small squash, peeled and cut into cubes
  • 2 shallots, cut into chunks
  • 2 tbsp olive oil
  • 1 garlic clove, grated
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh thyme leaves
  • 1 pouch Merchant Gourmet Brown, Red & Wild Rice
  • Handful kale
  • Handful dried cranberries
  • Handful pecans, roughly chopped
  • Handful fresh parsley, chopped, plus extra to serve
  • Salt and black pepper

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Brown, Red & Wild Rice
Brown, Red & Wild Rice
250G
  1. Preheat the oven to 200°C.
  2. Place the sweet potato or squash and shallots on a baking tray. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 20–25 minutes until tender and golden.
  3. Meanwhile, make the dressing by whisking together the remaining olive oil, garlic, apple cider vinegar, thyme, salt and pepper.
  4. Heat the Merchant Gourmet Brown, Red & Wild Rice according to the packet instructions.
  5. In a large bowl, combine the kale, roasted squash, shallots, rice, cranberries, pecans and parsley.
  6. Pour over the dressing and toss well to combine.
  7. Taste and adjust the seasoning if needed.
  8. Finish with a little extra parsley before serving.

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