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

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See original recipe at: vegetariantimes.com

kept bylaerkin
recipe byVegetarian Times

Notes:

Serves 4

Categories:
- Arugula
- Brown Rice
- Butternut Squash
- Chestnut
- Pomegranate
- Roast
- Salad
- Vegan

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Ingredients:

1 12-oz. pkg. cut butternut squash
½ red onion, chopped (½ 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
1½ Tbs. balsamic vinegar
½ cup fresh or frozen pomegranate seeds
1 5-oz. bag arugula, coarsely chopped