Persian squash & nut rice salad

Persian squash & nut rice salad

Love Your Lunches
2 lunch portions
Bec Dickinson

In this recipe, squash can be replaced with any starchy vegetable and you can use any nuts you have available.


Quantity Ingredient
500g butternut squash, peeled and cut into small pieces
1 red onion, cut into wedges
1 tablespoon cumin seeds
3 tablespoon olive oil
50g walnuts
40g pistachios
30g hazelnuts
250g cooked basmati or wild rice
30g sultanas
40g pomegranate seeds
40g mixed seeds
2 tablespoons roughly chopped coriander leaves
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped parsley

For the dressing

Quantity Ingredient
1/2 orange, juiced
1 tablespoon clear honey
1 teaspoon sumac
4 tablespoons olive oil
freshly ground black pepper


  1. Preheat the oven to 200°C. Line a roasting tray with baking parchment.
  2. On the lined tray, toss together the butternut squash, onions, cumin seeds and olive oil. Season well. Roast in the oven for 20 minutes (turning halfway through) or until tender and caramelised.
  3. Roughly chop the nuts and toast in a dry frying pan, until just golden and fragrant. Pour into a bowl to cool.
  4. Make the dressing by stirring together the orange juice, honey, sumac and olive oil, season to taste, and store in the fridge in an airtight jar or small container.
  5. To arrange the salad, toss together the rice with the roasted vegetables, nuts, sultanas, pomegranate, mixed seeds and herbs, and portion into lunch boxes. Just before serving, pour the dressing on top, then toss to coat.


  • vegetarian gluten-free dairy-free
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