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Prepare rice using 1 cup of water and 1 cup of vegetable broth. Allow to cook for 30 minutes over medium low heat after bringing to a boil, or as directed.
Add 1 tsp. olive oil to rice once done cooking. Transfer to a glass bowl and allow to cool down.
Cube and roast peeled butternut squash in oven at 425 for 20-30 minutes while rice is cooling.
Take out of the oven and allow to cool.
Add buternut squash, chickpeas and pomegranate seeds. You may want to reserve a few tablespoons of the chickpeas and the butternut squash for the top if you are presenting this to a crowd, as the rice tends to bleed a little.
In a small bowl, juice the blood orange(s). Add maple syrup and vinegar. While whisking this mixture, slowly stream in about 1 tbs. olive oil. Add salt and pepper to your liking.
Pour dressing over the rice mixture. Stir until combined thoroughly.
Sprinkle reserved chickpeas and butternut squash over the top for presentation.
This dish is great at room temperature or cold.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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