We’re completely obsessed with this salad at the moment. Garlicky roasted squash, red rice, sesame and leafy greens come together to delivery plenty of plant protein, fibre and goodness. The crispy garlic and chilli dressing is sweet, tangy and just a little bit fiery. It’s also a brilliant one for meal prep — the leftovers taste great the next day!
Ella’s Tips
Store leftovers in an airtight container in the fridge for up to 2 days. You can swap the squash for pumpkin and use quinoa instead of rice.
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