PREP TIME
10
minutes
COOK TIME
20
minutes
MAKES
6
servings
Taking advantage of Fall’s bounty, this salad is filled with baby kale, apples, walnuts, and pomegranate seeds. It’s a nice and refreshing side salad, or even a great just for a lunch meal. Feel free to use any salad dressing with it. It’s great with anything citrus or creamy.

Ingredients:

1 packet RightRice Brown Butter Sage

1 ⅓ c. vegetable stock

1 delicata squash sliced and cut into half moon shapes

2 Tbsp. olive oil

1 tsp. salt

1 tsp. pepper

4 c. baby kale

1 apple cored and sliced thin

½ c. roasted walnuts

½ c. pomegranate seeds

½ c. parmesan cheese

Preparation:

Preheat oven to 350°F.

First, roast the Delicata Squash. Line a large baking sheet with foil. Drizzle the squash with the 2 Tbsp. of olive oil. Then season all with salt and pepper. Put them on the baking sheet far apart and roast for 20 minutes until golden brown.

Next, prepare the RightRice Brown Butter Sage Medley according to packet directions using the vegetable broth in place of the water. Leave to cook. Fluff after 12 minutes and leave uncovered too cool.

In a very large salad bowl or platter, place the baby kale on the bottom then top with RightRice, placing spoon fulls every so often. Next add in the apples, walnut, pomegranate seeds, and parmesan cheese.

Serve with your favorite salad dressing.