Fall Roasted Butternut and Crispy Rice Salad

kale salad bowl with roasted butternut squash, pepitas, and chopped vegetables

Fall Roasted Butternut and Crispy Rice Salad

Fall flavors meet crispy textures in this vibrant Roasted Butternut and Crispy Rice Salad! With spiced squash, kale, apples, pumpkin seeds, and a creamy pumpkin dressing, it’s everything you need in a cozy, colorful bowl. Make it ahead for easy lunches or serve it fresh as a holiday side.

Course Main Course, Salad

Cuisine American

Keyword crispy rice, dairy free, easy weeknight meal, fall recipe, gluten free, hearty salad, hosting recipe, oil free dressing

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 306kcal

Author Jackie Akerberg

Equipment

Oven

Ingredients

Roasted Butternut Ingredients

1 small butternut squash cubed
1 tbsp olive oil optional
1 tsp sea salt
½ tsp black pepper
½ tsp cinnamon
½ tsp garlic powder
½ tsp ground sage rosemary or thyme

Crispy Rice Ingredients

2 cups cooked and cooled jasmine rice*
1 tbsp coconut aminos
½ tsp garlic powder
½ tsp salt

Salad Ingredients

1 bunch kale chopped and massaged
½ lemon juiced
½ tsp olive oil optional
1 honey crisp apple chopped
¼ cup pumpkin seeds
¼ cup medjool dates chopped

Pumpkin Balsamic Dressing Ingredients

3 tbsp balsamic
¼ cup roasted tahini or olive oil
¼ cup pumpkin puree
2 tbsp maple syrup
1 tsp coconut aminos
½ tsp dijon mustard
½ tsp cinnamon
¼ tsp sea salt

Instructions

Preheat oven to 400 degrees.
Spread the butternut squash on one baking sheet and drizzle with optional olive oil and sprinkle with spices. Toss to combine.
Spread the rice on the other baking sheet and drizzle with coconut aminos and sprinkle with garlic powder and sea salt. Mix well and spread into an even layer.
Transfer both baking sheets to the oven and bake for 30 minutes, tossing each halfway through to ensure even baking until golden and crisp.
Add the kale to a bowl and drizzle with lemon juice and optional olive oil. Massage with your hands for 15 seconds until tender. Add to a serving bowl with apple, pumpkin seeds, dates, crispy rice and squash.
Add all the ingredients for the dressing to a jar and stir to combine. Season to taste. Toss right before serving.

Notes

*It's best to use leftover day-old rice for this recipe, but if you're making fresh, spread the cooked rice on a plate and cool in the fridge until room temp.

Nutrition