Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and Pomegranate

• 1 12-oz. pkg. cut butternut squash
• 1/2 red onion, chopped ( 1/2 cup)
• 3 Tbs. olive oil, divided
• 1 6.5-oz. jar cooked chestnuts, coarsely chopped
• 1 10.5-oz. pkg. cooked
• brown rice (2 cups)
• 1 tsp. grated lemon zest
• 1 1/2 Tbs. balsamic vinegar
• 1/2 cup fresh or frozen pomegranate seeds
• 1 5-oz. bag arugula, coarsely chopped

1. Preheat oven to 475F.
2. Line rimmed baking sheet with parchment paper.
3. Toss together butternut squash, onion, and 2 Tbs.
4. oil in large bowl.
5. Season with salt and pepper, if desired.
6. Roast squash 15 to 20 minutes, or until tender, stirring occasionally.
7. Add chestnuts during last 5 minutes of baking.
8. Meanwhile, warm rice according to package directions, and toss with lemon zest in large bowl.
9. Whisk remaining 1 Tbs.
10. oil with vinegar in small bowl.
11. Pour vinegar mixture over rice, and add pomegranate seeds.
12. Stir in warm squash mixture, and season with salt and pepper, if desired.
13. Fold in chopped arugula, and serve.

butternut squash, red onion, olive oil, chestnuts, brown rice, lemon zest, balsamic vinegar, pomegranate seeds, arugula

Taken from www.vegetariantimes.com/recipe/brown-rice-salad-with-roasted-butternut-squash-chestnuts-and-pomegranate/ (may not work)