Squash, Spinach, and Brown Rice Salad with Honey-Glazed Feta
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Ingredients & Equipment
What we send
- 1/2 cupbrown rice
- 6 ounceszucchini
- 4 ouncessummer squash
- 1/4 pintgrape tomatoes
- 3 ouncesbaby spinach
- 1 tablespoonChampagne vinegar
- 7 ouncesfeta cheese
- 1 ouncehoney
- 1 tablespoonwhole-grain mustard
- 2 tablespoonsroasted sunflower seeds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot with lid
- aluminum foil
- baking sheet
- 12" large pan
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.
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.
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.
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.
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.
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!