Brussels Sprouts, Squash and Rice Salad Bowl

Name: Brussels Sprouts, Squash and Rice Salad Bowl
Prep time: 20 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 PLANTERS Walnuts, toasted; 1 cup pomegranate seeds

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Recipe by Kraft

Prep Time

20
min.

Total Time

45
min.

Servings

10 servings, 1 cup each

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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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 PLANTERS Walnuts, toasted
1 cup pomegranate seeds

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Make It

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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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

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.

Servings

10 servings, 1 cup each

Nutritional Information

Serving Size 10 servings, 1 cup each
AMOUNT PER SERVING
Calories	210

Total fat	12g
Saturated fat	2g
Cholesterol	4.8571mg
Sodium	230mg
Carbohydrate	23g
Dietary fiber	4g
Sugars	5g
Protein	6g
% Daily Value
Vitamin A	70 %DV
Vitamin C	30 %DV
Calcium	4 %DV
Iron	6 %DV

* 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.