Using whole-grain brown rice ups the fibre content and is easier to digest. If you don’t have brown rice, swap in whole-wheat pasta, couscous, or quinoa.
3 cups chopped butternut squash
1 tsp olive oil
1 tsp honey
2 cups cooked brown rice
2 cups baby spinach
- Preheat oven to 400° F (205° C).
- Place squash on Sheet Pan lined with Sheet Pan Liner. Drizzle oil and honey over squash. Season with Sea Salt and Black Pepper. Toss to coat. Roast until squash is tender, about 20 minutes.
- Turn squash into a large bowl and add rice and spinach. Drizzle with dressing, then gently stir to mix. Serve warm or refrigerate until chilled. Salad will keep well up to 3 days.