Chock-full of all kinds of harvest veggies, you’ll want to eat this hot rice salad all year-round! Perfect side dish for an elegant dinner or Thanksgiving.
With roasted butternut squash, beets and carrots, OH MY.
I gave you guys a fair warning back in this post, that my salad-binging doesn’t stop once we hit fall. This is only the beginning of the awesome things to come. 😀
And on a sidenote here, GUYS. I had my first pumpkin spice latte the other day! I know. ME, Sarah the certified pumpkin-aholic waited until smack in the middle of October to order pumpkin in my coffee.
I made up for my lack of support toward my love, Miss Libby’s Pumpkin by having ANOTHER latte the next day.
Ooh. That was a tough decision. Not.
Moderation is key. *cough cough* HA.
For real though, the biggest decisions I’ve been making lately have been whether to combine bananas with pumpkin, or in this case do I really need to add butternut squash AND beets to the same salad?
There’s just SO many cozy and comforting fall recipe twists out there and not enough time in the WORLD to make ’em all.
Lucky for you, I’m always up for adventure so into this salad those bee-yoo-tiful squash and beets went.
Nestled alongside fluffy wild rice, roasty-toasty winter veggies, and pretty much everything else swoon-worthy.
And swoon I did. But only after devouring two bowlfuls of this rice.
And it was purely from happiness, I assure you.
Gahhh! Just the title of this salad makes me happy. Lately, it seems anything with the words “harvest” or “apples” or “pumpkin spice” makes me giddy with joy.
As in, my family gives me weird, “you’re-cray” looks when I’m cooking with a huge corny smile on my face.
Fall brings out the best in me fo’ sure. 😀
But this salad? Guys, I’m BEGGING you: MAKE IT.
Caps required. The only way possible to describe how epic this salad is.
And it’s a WARM salad too. I mean, I love cold salads as much as the next guy, but the middle-of-October freezing cold weather definitely calls for something warm and cozy.
It whips up in minutes so in no time at all you’ve got a cozy rice side dish to serve alongside that roast chicken, beef, or oh my gawsh, TURKEY.
Can you tell I’m already starting to think about Thanksgiving? Shameful. 😉
Let’s just stop talking and start stuffing our faces shall we? ♥
- 3 cups cubed butternut squash
- 6 medium beets, peeled and sliced
- 3/4 cup baby carrots
- 2 cups cooked wild rice, warm
- 1 cup cooked brown rice, warm
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Preheat oven to 400F. Place squash, beets, and carrots in a single layer on a greased baking sheet. Bake in preheated oven 20-25 minutes or until vegetables are soft and tender.
- Combine veggies with warm rice, parsley and seasonings. Season with salt and pepper to taste. Serve salad warm.