This One's an Eye Catcher

And that's because it's so beautiful! Chef and cookbook author Tara Teaspoon stopped by Tonia's Kitchen to talk about her recipe for Kale and Brown Rice Salad with Butternut Squash. Not only does this recipe stand out on a buffet table because it's so colorful, it includes an amazing profile that's helped along by these ingredients, along with pomegranate bulbs and a light vinaigrette dressing. Easy to make, a beautiful sight, and delicious to boot. What's not to like!  

Yield: 6 to 8 servings
Prep time: 25 minutes
Cook time: 1 hour

INGREDIENTS

Toasted Brown Rice
¾ cups brown rice (not short grain)
1¼ cups water (see note below)
½ teaspoon kosher salt

Kale and Butternut Squash
4 tablespoons olive oil
1 pound butternut squash, peeled, seeds removed and cut into ½-inch pieces (3 cups diced squash is 1 pound)
1 clove garlic (minced)
¾ teaspoon seasoned salt
3 tablespoons honey
1 10-ounce bag chopped kale
½ teaspoon ground black pepper
1 cup pomegranate arils (plus more for garnish)

INSTRUCTIONS

1. For the rice, in a medium saucepan, toast the dry brown rice over medium-high heat, stirring often, until fragrant and some grains have browned, about 2 minutes. Add water, reduce the heat to medium-low, and cover. Simmer until the rice is tender and the liquid is absorbed, about 40 minutes. Set aside.
2. For the kale and squash, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the butternut squash, garlic, and seasoned salt, cooking for about 2 minutes. Lower the heat to medium-low, cover, and cook, stirring occasionally, until the squash is tender, about 7 to 10 minutes. Uncover, stir in the honey, and transfer the squash to a large serving bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the kale and black pepper, cooking until the kale is just wilted, about 3 to 5 minutes. Combine the cooked rice, kale, and squash in the bowl, stirring to mix well.
4. Fold in half of the pomegranate arils, then garnish with the rest. Serve warm or at room temperature.

NOTE: Toasting the brown rice means you’ll need to add a bit more water than the package suggests. Add about ¼ cup extra or check your rice package instructions and adjust the water accordingly.