Kale, Brown Rice and Butternut Squash Salad

Kale and brown rice are a match made in nutritional heaven. Toss in crunchy slivers of butternut squash and drizzle with this refreshing dressing for a delicious, impressive salad that is ideal for the summer or fall, lunch or dinner any day of the week.

Ingredients:

• 2 cups (500 mL) cooked U.S. brown rice
• 1/3 cup (75 mL)diced bell peppers
• 2 cups (500 mL)shredded kale
• 1 cup (250 mL)julienned butternut squash (uncooked)
• 1gala apple, thinly sliced
• 1/3 cup (75 mL)toasted slivered almonds

Fine Herb Vinaigrette:

• 3 tbsp (45 mL)olive oil
• 3 tbsp (45 mL)white wine vinegar
• 1 tbsp (15 mL)each finely chopped basil, rosemary, thyme
• 1 tbsp (15 mL)Dijon
• 1clove garlic, finely minced
• 1/2 tsp (2 mL)red pepper flakes
• 1/4 tsp (1 mL)kosher salt and pepper

Directions