Kale, Brown Rice and Butternut Salad

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.

Kale, Brown Rice and Butternut Salad

Makes 4 servings.


  • 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


  1. Combine rice with bell peppers. Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows. Top kale with almonds.
  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).