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Photo of Miso aubergine & butternut squash with brown rice salad by WW

Miso aubergine & butternut squash with brown rice salad

9
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
A perfect end-of-summer salad. It tastes even better the next day, so save some for lunch!

Ingredients

Miso

1 tablespoon(s)

Maple Syrup

1 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Butternut Squash

500 g, peeled and cut into chunks

Aubergine

1 medium, chopped

Calorie controlled cooking spray

4 spray(s)

Brown Rice, dry

200 g

Almonds

30 g, roughly chopped

Spinach

75 g, baby

Spring Onions

4 medium, thinly sliced

Sesame Oil

2 teaspoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. In a large bowl, combine the miso, maple syrup and half the soy sauce. Add the butternut and aubergine, and toss to coat in the sauce.
  2. Spread the vegetables on the prepared tray and mist with cooking spray. Bake for 30 minutes or until golden.
  3. Meanwhile, cook the rice according to pack instructions. Leave to cool. Transfer to a large bowl and add the roast veg, almonds, spinach, spring onions, sesame oil and remaining soy sauce. Toss to combine and serve.

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