Baked Honey Feta Squash & Brown Rice Salad
Brown Rice Honey Feta Squash and Brown Rice Salad is a healthy vegetarian recipe full of wholesome ingredients. Roasted squash, zucchini, tomatoes, cheese, and pecans are tossed with a homemade vinaigrette, rice and fresh spinach.
Servings: 2
Calories: 753kcal
Ingredients
- 1 c. cooked brown rice
- 2 c. baby spinach
- 1 medium shallot finely chopped
- 1 c. cherry tomatoes halved
- 1 summer squash
- 1 zucchini
- 1 Tbsp. Champagne vinegar
- 1 Tbsp. whole grain mustard
- 2 tsp. honey Divided
- 7 oz. block feta
- 1/4 c. pecans roughly chopped
- 3 Tbsp. olive oil
Instructions
- Preheat oven to 400°.
- Add half of the chopped shallot to a large bowl along with the sliced squash and zuchinni. Toss with 1 Tbsp. olive oil and a dash of salt. Toss until well coated.
- Add the vegetables to a rimmed cookie sheet and spread out in a single layer.
- To the corner of the same baking sheet, add a folded piece of tinfoil, with the edges turned up. Place the block of feta on the tinfoil and drizzle with 1 teaspoon honey.
- Bake the vegetables and feta at 400° for 7 minutes.
- Remove from oven and toss the squash and add the chopped pecans to a small corner. Bake an additional 7 minutes.
- Meanwhile, in the same large bowl, add the other half of the shallots along with the vinegar, mustard, 1 tsp. honey and 2 Tbsp. olive oil. Whisk until well combined.
- Add the spinach, tomatoes and cooked brown rice to the bowl and toss until everything is well coated.
- Top the salad with the roasted squash and pecans. Crumble or slice the baked feta and serve on the top of the salad.
Nutrition
Serving: 1g | Calories: 753kcal | Carbohydrates: 53g | Protein: 23g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 32g | Cholesterol: 88mg | Sodium: 1031mg | Fiber: 9g | Sugar: 20g