Butternut Squash, Kale and Cranberry Rice

Butternut Squash, Kale and Cranberry Rice is simple to make, nutritious and tasty with a homemade apple cider vinaigrette!

Typically, I am a little bit behind on the seasonal food trends. By the time I start making anything with pumpkin or butternut squash, fall is nearly over. Not this year! I started developing pumpkin recipes back in July and have a huge list of fall recipes that I must make this year. Fall flavors are so delicious!

This year, I cannot get enough of butternut squash. It is the perfect ingredient to toss into every fall dish. I added in some fresh kale, dried cranberries and made a homemade apple cider vinaigrette to make this salad delicious and perfect for harvest time.

You can eat this dish hot, cold or room temperature. If you like nuts, toasted walnuts would be great on this. If you are a fan of cheese, a handful of feta would be great in this as well. This makes a great side dish or even a main dish for lunch or dinner. It packs well on-the-go as well!

I used Minute® Ready To Serve Rice in this dish to make it more filling. I like using the whole grain brown rice because it has more fiber, vitamins and minerals than other varieties. They come in lots of fun varieties as well including brown rice and quinoa. You can eat these right from the cup and they heat up in just 60 seconds. I love quick meals so much. I pretty much never want to be slaving away in the kitchen and this dish comes together quickly. To make it even quicker, you can roast the squash ahead of time.