Roast Butternut & Mixed Rice Salad

Name: Roast Butternut & Mixed Rice Salad
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butternut; Cashew Nuts; Green Bell Pepper; Green Bell Peppers; Green Leaves; Lemon; Lemons; Mixed Rice; NOMU Provençal Rub; Pomegranate Dressing; Red Bell Pepper; Red Bell Peppers; Spring Onion; Spring Onions

Get a load of this, Chef! A delicious, loaded mixed rice dish, featuring oven-roasted peppers, butternut, fresh greens, spring onion, and toasted cashews, all coated in a sweet pomegranate dressing. Finish with a squeeze of fresh lemon juice.

Roast Butternut & Mixed Rice Salad

with toasted cashew nuts & a pomegranate dressing

4.6

43 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Roast Butternut & Mixed Rice Salad

Serves 1

ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the Butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the Pomegranate Dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted Butternut and pepper pieces, the rinsed leaves, and ½ the sliced Spring Onion. Mix through the sweetened pomegranate dressing, a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted Butternut & Mixed Rice salad. Garnish with the toasted nuts and the remaining Spring Onion. Serve any remaining Lemon wedges on the side.

Download the Recipe

Serves 2

ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the Butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the Pomegranate Dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted Butternut and pepper pieces, the rinsed leaves, and ½ the sliced Spring Onion. Mix through the sweetened pomegranate dressing, a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted Butternut & Mixed Rice salad. Garnish with the toasted nuts and the remaining Spring Onion. Serve any remaining Lemon wedges on the side.

Download the Recipe

Serves 3

ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the Butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the Pomegranate Dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted Butternut and pepper pieces, the rinsed leaves, and ½ the sliced Spring Onion. Mix through the sweetened pomegranate dressing, a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted Butternut & Mixed Rice salad. Garnish with the toasted nuts and the remaining Spring Onion. Serve any remaining Lemon wedges on the side.

Download the Recipe

Serves 4

ROASTED Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
DRESSED PEPPERS
Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the Butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time.
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MIX THINGS UP
In a small bowl, mix together the Pomegranate Dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted Butternut and pepper pieces, the rinsed leaves, and ½ the sliced Spring Onion. Mix through the sweetened pomegranate dressing, a generous squeeze of Lemon juice, a drizzle of olive oil, and seasoning.
YUM FOR THE TUM!
Bowl up the roasted Butternut & Mixed Rice salad. Garnish with the toasted nuts and the remaining Spring Onion. Serve any remaining Lemon wedges on the side.

Download the Recipe

Frequently Asked Questions

What is the preparation time for Roast Butternut & Mixed Rice Salad?

The preparation time for Roast Butternut & Mixed Rice Salad with toasted cashew nuts & a pomegranate dressing is between 25 and 40 minutes.

What is the total time required to make Roast Butternut & Mixed Rice Salad with toasted cashew nuts & a pomegranate dressing?

The total time required to make Roast Butternut & Mixed Rice Salad with toasted cashew nuts & a pomegranate dressing is between 45 and 60 minutes.

How many servings does Roast Butternut & Mixed Rice Salad provide?

4 servings

What are the main ingredients in Roast Butternut & Mixed Rice Salad?

Butternut, Cashew Nuts, Green Bell Pepper, Green Bell Peppers, Green Leaves, Lemon, Lemons, Mixed Rice, NOMU Provençal Rub, Pomegranate Dressing, Red Bell Pepper, Red Bell Peppers, Spring Onion, Spring Onions

What is the nutritional information of Roast Butternut & Mixed Rice Salad?

Calories: 686, Carbs: 132 grams, Fat: grams, Protein: 22.7 grams, Sugar: 25.1 grams, Salt: 767 grams

How do I prepare Roast Butternut & Mixed Rice Salad?

DRESSED PEPPERS: Coat the red & green pepper pieces in oil, the remaining NOMU rub, and seasoning. When the butternut has 10 minutes to go, add the dressed peppers and roast for the remaining time. ROASTED BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). READY THE RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. TOASTED CASHEWS: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MIX THINGS UP: In a small bowl, mix together the pomegranate dressing and a sweetener. In a salad bowl, combine the cooked rice, the roasted butternut and pepper pieces, the rinsed leaves, and ½ the sliced spring onion. Mix through the sweetened pomegranate dressing, a generous squeeze of lemon juice, a drizzle of olive oil, and seasoning. YUM FOR THE TUM!: Bowl up the roasted butternut & mixed rice salad. Garnish with the toasted nuts and the remaining spring onion. Serve any remaining lemon wedges on the side.