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Brussels Sprouts, Squash & Rice Salad
Brussels Sprouts, Squash & Rice Salad

Brussels Sprouts, Squash & Rice Salad

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Cook Minutes 45 Min
Prep : 20 Min Cook: 25 Min
Searching for a side dish that is anything but ordinary? Our Brussels Sprouts, Squash & Rice Salad might be just what you are looking for. Itn addition to being full of fresh fall flavour, it makes enough to serve a crowd.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups cut-up peeled butternut squash (1/2-inch pieces)
3/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
3 cups shredded Brussels sprouts
1/2 cup Cracker Barrel Crumbled Feta Cheese
1 pkg. (142 g) baby spinach leaves
2 cups cooked instant brown rice, cooled
1 cup chopped walnuts, toasted
1 cup pomegranate seeds
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How do I make it ?
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Step 1
Heat oven to 375ºF.
Step 2
Spread squash onto foil-covered rimmed baking sheet. Drizzle with 2 Tbsp. dressing; stir to evenly coat squash with dressing.
Step 3
Bake 20 to 25 min. or until squash is tender.
Step 4
Combine Brussels sprouts and cheese. Cover large platter with spinach; top with squash, then Brussels sprouts mixture. Add rice, nuts and pomegranate seeds to platter.
Step 5
Serve with remaining dressing.
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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 dressing as directed.
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Food Facts
Brussels sprouts should have a fresh green colour, 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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 13 g
Saturated fat 2.5 g
13 %
Cholesterol 5 mg
Sodium 280 mg
12 %
Carbohydrate 22 g
Fibre 4 g
Sugars 6 g
Protein 6 g
Vitamin A
80 %
Vitamin C
60 %
Calcium
8 %
Iron
10 %
Servings
10 servings, 1 cup (250 mL) 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.
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