Butternut Grain Bowl

Ingredients

• 2 cups roasted, cubed butternut squash
• 1 package Green Giant® Restaurant Style Veggies & Rice Spinach Florentine, Brown Rice and Quinoa
• 2 cups baby kale, thinly sliced
• 1/3 cup toasted pecans
• 1/3 cup crumbled feta
• ½ Pink Lady or Honeycrisp apple, chopped
  Balsamic Vinaigrette:
• 2 Tbsp. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 Tbsp. honey
• 1 1/2 tsp. lemon juice
• salt and freshly ground black pepper, to taste
• 1/2 cup olive oil

Directions

1. Peel, seed and cut a small butternut squash in half. Drizzle cut sides with olive oil and place cut-side down on a baking sheet. Roast at 400 for 20-25 min until skin is easily pierced with a fork. Cool and cut into cubes until you have 2 cups. (Reserve any remaining roasted squash for another use.)
2. Meanwhile, prepare Green Giant Veggies & Rice according to pack directions.
3. Prepare vinaigrette. Whisk together balsamic vinegar, Dijon, honey, lemon juice and salt and pepper. Whisk in olive oil until emulsified.
4. Toss sliced baby kale in some of the vinaigrette and divide between two serving bowls.
5. Divide Green Giant Veggies & Rice between the two bowls, followed by the cubed squash. Top with pecans, feta and apple.
6. Drizzle with additional vinaigrette and serve.