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Squash, Spinach, and Brown Rice Salad

Squash, Spinach, and Brown Rice Salad with Honey-Glazed Feta

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Here’s a salty-sweet marriage for all you cheese lovers: a block of feta that's slathered with honey and baked until glossy and warmed through. This two-ingredient masterpiece is paired with a hearty brown rice salad with summer squash, spinach, and tomato. Crumble the cheese slab over the salad or serve whole so you can get a generous chunk in every forkful.

  • Vegetarian
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 720
  • Protein 24g
  • Total Carb 62g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brown rice
    • 1/2 cup
    • brown rice
  • zucchini
    • 6 ounces
    • zucchini
  • summer squash
    • 4 ounces
    • summer squash
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • baby spinach
    • 3 ounces
    • baby spinach
  • shallot
    • 1
    • shallot
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • feta cheese
    • 7 ounces
    • feta cheese
  • honey
    • 1 ounce
    • honey
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • roasted sunflower seeds
    • 2 tablespoons
    • roasted sunflower seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Cook brown rice

    Cook brown rice

    Preheat oven to 375°F. Bring a medium pot of water to a boil over high heat. Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat. Cover to keep warm until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Slice zucchini and summer squash into ¼-inch rounds, discarding ends. Halve grape tomatoes. Pat spinach dry with paper towel. Peel shallot and mince. In a large bowl (big enough for the salad), combine Champagne vinegar, half of shallot, and ⅛ teaspoon salt; set aside until Step 5.

  3. Glaze and bake feta

    Glaze and bake feta

    Line a baking sheet with foil and add feta block; rub all over with ½ packet honey (save remainder for dressing). Bake until honey is light golden and feta is softened and warmed through, 12-14 minutes.

  4. Cook squash

    Cook squash

    While feta bakes, heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add zucchini, summer squash, and remaining shallot and cook, stirring occasionally, until squash is lightly blistered and tender and shallot is softened, 4-6 minutes. Remove pan from heat; season with ¼ teaspoon salt and pepper as desired.

  5. Make vinaigrette

    Make vinaigrette

    While vegetables cook, to bowl with shallot and vinegar, add mustard, remaining honey, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired and whisk to combine.

  6. Plate brown rice salad

    Plate brown rice salad

    To bowl with vinaigrette, add brown rice, grape tomatoes, spinach, and squash; toss gently to coat and wilt spinach slightly. Divide squash, spinach, and brown rice salad between serving plates. Crumble over honey-glazed feta, or cut into slabs for topping each serving. Garnish with sunflower seeds and dig in!

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