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Kale, Brown Rice and Butternut Salad

4 servings


Nutritious kale and brown rice salad with butternut squash and dressing.

Kale and brown rice are a match made in nutritional heaven. Toss in crunchy slivers of butternut squash and drizzle with this refreshing dressing for a delicious, impressive salad that is ideal for the summer or fall, lunch or dinner any day of the week.

Brown Rice

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  • 2 cups (500 mL) cooked U.S. brown rice

  • 1/3 cup (75 mL) diced bell peppers

  • 2 cups (500 mL) shredded kale

  • 1 cup (250 mL) julienned butternut squash (uncooked)

  • 1 gala apple, thinly sliced

  • 1/3 cup (75 mL) toasted slivered almonds

Fine Herb Vinaigrette:

  • 3 tbsp (45 mL) olive oil

  • 3 tbsp (45 mL) white wine vinegar

  • 1 tbsp (15 mL) each finely chopped basil, rosemary, thyme

  • 1 tbsp (15 mL) Dijon

  • 1 clove garlic, finely minced

  • 1/2 tsp (2 mL) red pepper flakes

  • 1/4 tsp (1 mL) kosher salt and pepper


Step 1

  • Combine rice with bell peppers.

  • Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows.

  • Top kale with almonds.

Step 2

  • Whisk together all ingredients for vinaigrette and spoon over salad just before serving.

Preparing Brown Rice:

When cooking brown rice, always follow package directions; if they are not available, use this easy method:

1 cup (250 mL) uncooked brown rice

2 to 2-1/4 cups (550 mL) liquid such as water, broth, or juice

1 teaspoon (5 mL) butter or margarine, optional

1 teaspoon (5 mL) optional

Combine ingredients in 2 to 3 quart (2 to 3 L) saucepan. Bring to a boil; stir once or twice.

Reduce heat, cover, simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed.

Fluff with fork. Yield: 3 to 4 cups (750 mL to 1 L).

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