Warm Christmas Rice Salad with Butternut Squash and Pomegranate Seeds

Name: Warm Christmas Rice Salad with Butternut Squash and Pomegranate Seeds
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 tablespoons olive oil; 500 g butternut squash (roughly half a large butternut squash); salt and pepper; 300 g mix of wild and long grain rice; 1 tablespoon extra virgin olive oil; Juice of half a lemon; 2 tablespoons mint; 100 g pomegranate seeds; 50 g pistachio kernels; 100 g feta

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
575 kcal
Course
Main Course
Cuisine
Middle Eastern

Warm Christmas Rice Salad with Butternut Squash and Pomegranate Seeds

Nash Knight

Report

With sweet squash, salty feta, crunchy pistachios and fruity pomegranate seeds, this Warm Christmas Rice Salad is a real crowd-pleaser. It's quick and easy to make too - perfect for festive entertaining. Plus the leftovers make an envy-inducing paced lunch the next day! (Serves 4 to 8, depending on whether this is served as a main course or side dish.)

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil
500 g butternut squash (roughly half a large butternut squash) peeled and chopped into 1cm / ½inch cubes
salt and pepper
300 g mix of wild and long grain rice
1 tablespoon extra virgin olive oil (or just regular olive oil if you don’t have extra virgin)
Juice of half a lemon
2 tablespoons mint chopped
100 g pomegranate seeds
50 g pistachio kernels
100 g feta crumbled

Add to Shopping List

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Drizzle a roasting tray with about 2 tablespoons of olive oil. Put the butternut squash cubes into the roasting tray and turn in the oil. Make sure the butternut squash is spread out in 1 layer. Add a little salt and pepper to taste. Put the butternut squash in the oven for about 20 minutes until soft.
Meanwhile cook the rice according to packet instructions and then drain the rice thoroughly.
When the squash and rice are ready, tip the rice into the squash tray. (Be sure the rice is thoroughly drained before you do this.) Squeeze the lemon juice into the tray and add a drizzle of extra virgin olive oil (about 1 tablespoon).
Add roughly half the chopped mint, pomegranate seeds, pistachio kernels and crumbled feta and mix everything together. Turn out onto a serving platter and scatter with the remaining mint, seeds, pistachios and feta.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 575kcal (29%) Carbohydrates 80g (27%) Protein 18g (36%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 22mg (7%) Sodium 291mg (12%) Potassium 977mg (28%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 13565IU (271%) Vitamin C 30.3mg (34%) Calcium 218mg (22%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 575 kcal

% Daily Value*

Calories	575kcal	29%
Carbohydrates	80g	27%
Protein	18g	36%
Fat	22g	34%
Saturated Fat	6g	30%
Cholesterol	22mg	7%
Sodium	291mg	12%
Potassium	977mg	21%
Fiber	9g	36%
Sugar	10g	20%
Vitamin A	13565IU	271%
Vitamin C	30.3mg	34%
Calcium	218mg	22%
Iron	3.2mg	18%