Brown Rice, Kale, Garbanzo Bean, Squash Salad

Published:  03/07/2017

Thanks to Joetta for sharing her favorite salad. She says, "I can usually get four lunches out of this recipe and I never get tired of it.  You can also put roast carrots instead of the squash which is just as yummy."

Go to Trader Joes and buy:

• Bag of kale
• Box of frozen brown rice
• 2 cans of garbanzo beans
• One packet of peeled butternut squash
• Walnut pieces

You'll also need:
olive oil
lime juice
Napa Valley Naturals Cherry Wood aged balsamic vinegar aged 18 years from PCC.  No other vinegar will taste as good.

1. Toss the squash with a little olive oil, sprinkle with salt and roast in a 375 oven for about 20-25 min.  Let cool.
2. Bring a huge pot of water to boil, add the kale, boil for about two minutes and then drain.  Rinse with cold water to keep the kale from cooking.  Then squeeze out as much water as you can from the kale using your hands.  Sprinkle a little bit of lime juice on the kale.
3. Cook one bag of rice (or cook one cup of brown rice) and add it to a salad bowl.
4. Drain/rinse the beans and add them to the bowl with the rice.
5. Measure out about 1/3 cup of walnut pieces and add to the bowl.
6. Add cooled squash to the bowl
7. Add the kale to the bowl
8. Mix it all up and drizzle the balsamic vinegar over it to taste.  It's very thick and flavorful, you don't need a whole lot.