Autumn Brown Rice Salad with Roasted Kabocha, Fennel and Maple Mustard Vinaigrette

Hopefully a new dish means the return to a productive blog! Sorry for my brief hiatus- work is in full swing which leaves me little time to experiment. Tonight was exceptional though. I had a random selection of complimentary ingredients just waiting to be be enjoyed. You can make the brown rice ahead of time for an even quicker, satisfying meal!

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Autumn Brown Rice Salad with Roasted Kabocha, Fennel and Maple Mustard Vinaigrette

Salad

  • 1 cup brown rice
  • 3 cups water
  • 1 medium kabocha squash, peeled, seeded and cut into 1/4″ cubes
  • 1 small red onion, thinly sliced
  • 1 small fennel bulb, trimmed and thinly sliced
  • 1 head bok choy, stemmed and cut into medium ribbons
  • 2 tbsp olive oil + 1 tsp olive oil
  • Salt and pepper to taste
  • Optional: chopped pecans, dried cranberries

Maple Mustard Vinaigrette

  • 2 tsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 tsp stone ground mustard
  • 1 clove garlic, minced (I used a maple garlic powder blend I have on hand)
  • 3 tbsp olive oil

Directions

  1. Preheat the oven to 400.
  2. In a rice cooker or a saucepan, bring 3 cups water to a boil. Add the rice and cook for 25-30 minutes, until tender.
  3. Toss the squash, fennel and red onions with the olive oil. Season with salt and pepper to taste. Spread evenly on a baking sheet. Roast for 15-20 minutes, until tender.
  4. After the squash and fennel have roasted for 10 minutes, toss the bok choy 1 tsp. olive oil. Spread on the baking sheet and roast for 10 minutes, until wilted.
  5. In the meantime, combine the maple syrup, apple cider vinegar, mustard and garlic. Slowly whisk in the olive oil. Season to taste.
  6. Toss the vegetables with the brown rice and vinaigrette. Enjoy!

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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