1 ½tablespoonshoneymore or less if needed. My orange was a bit on the tart side, so I opted for the 1 1/2 tablespoons.
1tablespoonwhite balsamic vinegar
juice from 1/2 an orangeit was a little under 1/3 cup
zest from 1/2 an orange
freshly ground black pepper to taste
2cupschopped fresh spinach
3/4 cup pomegranate arils
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Roasted Butternut Squash
Preheat oven to 400 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.
In a large bowl, whisk together the oil, maple syrup, salt, nutmeg, and pepper.
Add the diced butternut squash and toss to coat.
Pour onto the prepared baking sheet, leaving any excess liquid in the bowl, and bake for 15 minutes.
Loosen and toss the squash in the pan and return to oven to bake for an additional 10 minutes.
Minute® Multi-Grain Medley Rice
While squash is roasting, cook both packets of Minute® Multi-Grain Medley Rice in the required amount of water and without any oil.
In a small bowl or measuring cup, whisk together the white balsamic vinegar, olive oil, orange juice and zest, honey and salt and pepper.
In a medium non-stick skillet over medium-high heat, place the 2 teaspoons of olive oil.
Once warmed, add the minced onion and cook for approximately 3 minutes until slightly soft.
Add chopped spinach and cook for 3 minutes until just wilted.
In a large bowl, place the roasted butternut squash, sautéed spinach, Minute® Multi-Grain Medley Rice and pomegranate arils. Whisk the Orange Vinaigrette again and pour it over the mixture. Gently toss everything to coat.