Directions:
- In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Cool completely.
- Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
- In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers. Yield: 12 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.15 Kcal (1650 kJ) | ||
| Calories from fat | 173.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.32g | 30% | |
|---|---|---|---|
| Sodium | 318.53mg | 13% | |
| Potassium | 549.51mg | 12% | |
| Total Carbs | 52.53g | 18% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 61.1mg | 102% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2mg | 11% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 178.32 Kcal (747 kJ) | ||
| Calories from fat | 78.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 30% | |
|---|---|---|---|
| Sodium | 144.11mg | 13% | |
| Potassium | 248.61mg | 12% | |
| Total Carbs | 23.77g | 18% | |
| Sugars | 3.19g | 28% | |
| Dietary Fiber | 1.55g | 14% | |
| Protein | 2.11g | 9% | |
| Vitamin C | 27.6mg | 102% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.9mg | 11% | |
| Calcium | 30mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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