Acorn Squash, Cranberry, & Kale Salad | UNL Food | Nebraska

Ingredients

• 1 cup brown rice, uncooked
• 2 cups no salt added vegetable broth
• 1 acorn squash, scrubbed with clean vegetable brush under running water, cubed
• 2 Tablespoons vegetable oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons balsamic vinegar
• ¼ cup vegetable oil
• 1 Tablespoon maple syrup
• 1 teaspoon mustard (Dijon or other)
• 4 cups kale leaves, gently rubbed under cold running water, chopped
• ½ cup dried cranberries
• ¼ cup pumpkin seeds
• ½ cup crumbled feta cheese (optional)