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Hope all of you had a good Thanksgiving meal yesterday. We had our Thanksgiving party at our friend's house and we had some amazing food and great time chatting. I felt like I was in a food coma yesterday after eating all that food. So today I have a healthy and light salad recipe to get back in track before the holiday and more noshing starts. This salad is very filling, colorful and tastes great. Using brown rice makes it fiber rich and fills you up very easily. Roasting butternut squash makes it so sweet and delicious. Even though this...


4 serving

Total time

60 minutes




  • 1 cup brown rice
  • 2 cups butternut squash (- chopped (from half of a medium size squash))
  • 1 red onion (- small, chopped)
  • 1 tsp lemon zest (- grated)
  • 1 tbsps balsamic vinegar
  • ½ cup pomegranate seeds
  • 1 oz 5 . Bags Arugula (of - coarsely chopped)
  • to taste Salt Pepper (&)


  1. Preheat the oven to 475°F. Line a rimmed baking sheet with parchment paper.
  2. Toss together butternut squash, 2tbsp olive oil, onion in a large bowl. Season with salt and pepper. Roast the squash 15~20 minutes or until tender, stirring occasionally.
  3. Cook rice according to package instructions. To the warm rice, toss in the lemon zest in a large bowl.
  4. In a small bowl, whisk vinegar and 1tbsp olive oil. Add this to the rice along with the pomegranate seeds.
  5. Stir in warm squash mixture and season with salt and pepper.
  6. Fold in chopped arugula and serve.
  7. View the recipe instructions at Cook's Hideout

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