Photo of Brown rice salad with roast pumpkin and pepitas by WW

Brown rice salad with roast pumpkin and pepitas

12
12
8
SmartPoints® value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
Honey-roasted pumpkin, tender butter beans, and pepitas give this salad a beautiful sweetness and crunch

Ingredients

Fresh butter beans

200 g

Pepitas

¼ cup(s), (50g)

Honey

2 tbs

Pumpkin

500 g, (Japanese), cut into 2cm wedges

Cooked brown rice

2 cup(s), (340g)

Baby spinach leaves

4 cup(s), (120g)

Olive oil

1 tbs

Reduced fat feta cheese

100 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pumpkin in a single layer on prepared tray. Lightly spray with olive oil and drizzle with honey. Bake for 35 minutes or until tender and golden.
  2. Meanwhile, boil, steam or microwave beans until tender. Rinse under cold water. Drain.
  3. Place pumpkin in a large bowl with beans, rice, spinach and pepitas. Pour juices from baking tray over mixture and drizzle with oil. Toss gently to combine. Serve sprinkled with feta.

Notes

SERVING SUGGESTION: Steamed baby eggplant and zucchini.TIP: You will need to cook 1 cup (200g) brown rice for this recipe. You can also use the same quantity of pre-cooked packaged brown rice instead of cooked brown rice. You can use green beans instead of fresh butter beans.