Kale, Brown Rice and Butternut Salad | Think Rice (Canada)

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)
• 1 gala apple, thinly sliced
• 1/3 cup (75 mL) toasted slivered almonds
• 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
• 1 clove garlic, finely minced
• 1/2 tsp (2 mL) red pepper flakes
• 1/4 tsp (1 mL) kosher salt and pepper