Wild Rice + Squash Salad

30 Minute Wild Rice + Squash Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 30 minutes

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Ingredients

Fresh Ingredients

• 1 Butternut Squash, peeled and cubed

• 200g Pomegranate Seeds

• 200g Feta

• 1 Red Onion, finely diced

Cupboard Ingredients

• 1 Tablespoon Olive Oil

• 2 Tablespoons Cumin Seeds

• 2 Packs of Basmati Microwavable Rice

Optional Ingredients

• 100g Toasted Hazelnuts or Almonds, crushed

• 1 Teaspoon Dill

• Flat-leaf Parsley, finely chopped

For the Dressing

• 1 Large Orange, zested and juiced

• 4 Teaspoons Honey

• 4 Teaspoons Olive Oil

Method

1. This recipe keeps well in the fridge, so you can make in advance for lunches for the week if you like.

2. Heat oven to 220°C and line a baking tray with baking paper. Put the cubed squash on the tray, and drizzle over 1 tablespoon of olive oil, scatter over the cumin seeds and season.

3. Roast for 30 mins until the edges are caramelised, and remove from the oven and leave to cool.

4. Heat the rice according to the pack instructions. Once cooked, add the pomegranate seeds, nuts, herbs and onion in a large bowl and mix well.

5. To make the dressing, combine all the ingredients in a small bowl.

6. Once the squash is completely cool, mix it into the bowl with the other ingredients.

7. Pour over the dressing, mix well and serve with the feta crumbled over the top.

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Rosie ❤️