SQUASH, PESTO, SPINACH AND RICE SALAD
Easy, hearty winter salad with locally grown squash, pesto, spinach, and rice—perfect for busy weeks!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- 1 pack LeaderBrand Baby Spinach
- ½ LeaderBrand Squash, seeded, peeled and cut into 2cm pieces
- 1 cup cooked brown rice
- Olive oil
- Salt
- pepper
- ⅓ cup flaked toasted almonds
- 200g pesto – store bought or check out our homemade pesto recipe here
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