Uncle Ben's

Autumn Rice & Grains Roasted Squash Salad

Autumn Rice & Grains Roasted Squash Salad

Makes 4 servings

prep time 10 min

total time 40 min


  • 1 pouch (240 g) UNCLE BEN’s®
    Rice & Grains
    Wholegrain Quinoa
    & Garlic
    1 ½ cups (375 mL) Peeled, ½” (1.25 cm) cubed, butternut squash
    ½ cup (125 mL) Diced, ½” (1.25 cm), onions
    1 Tbsp. (15 mL) Vegetable oil
    ⅛ tsp (0.5 mL) Salt
    ⅛ tsp (0.5 mL) Pepper
    ½ cup (125 mL) Diced red apple
    ¼ cup (50 mL) Crumbled feta cheese
    2 Tbsp. (30 mL) Chopped parsley
    2 Tbsp. (30 mL) Shelled pumpkin seeds, roasted and salted
    2 Tbsp. (30 mL) Dried cranberries
    2 Tbsp. (30 mL) Maple syrup
    1 Tbsp. (15 mL) Vegetable oil
    1 Tbsp. (15 mL) Cider vinegar


  • Preheat oven to 350ºF.  Line a small baking sheet with parchment paper.  In a bowl add squash, onions, 1 Tbsp. (15 mL) oil, salt and pepper.  Toss until well combined.  Spread in a single layer on prepared baking sheet.  Roast for 20-25 minutes, stirring occasionally, until squash is tender.  Let cool while preparing the rest of the salad.
  • Cook UNCLE BEN’S® rice according to directions on the pack. In the same bowl add entire pouch of UNCLE BEN’S® Rice & Grains Wholegrain Quinoa & Garlic, apple, cheese, parsley, pumpkin seeds, and cranberries and toss until well combined.
  • Add maple syrup, 1 Tbsp. (15 mL) oil and cider vinegar and toss until well combined.  Fold in slightly cooled, cooked squash and onions.  Toss until well combined.


No squash?  No problem.  Replace with carrots, sweet potatoes, rutabaga, celeriac or parsnips.  Or a combination.

Replace pumpkin seeds with sunflower seeds.

Replace apples with pears.

Serve over a bed of greens like spinach or arugula.

nutritional information

per Serving, 1 cup of recipe

  • Calories


  • Fat


  • Sodium

    395 mg

  • Carbohydrate


  • Fibre


  • Protein



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