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Rice salad with walnuts, squash, and dates

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Rice salad with walnuts, squash, and dates

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Adjust Servings:
For the rice:
1 cup Brown rice
1 teaspoon Turmeric
For the butternut squash:
1 small butternut Squash
1 tablespoon Olive oil
1 teaspoon Fenugreek
Salt and pepper
For the salad:
6 Dates
1/2 cup Walnuts
1 cup fresh Parsley
For the dressing:
2 1/2 tablespoons juiced Lemon
2 tablespoons Tahini paste
1 tablespoon Water
1/2 teaspoon Garlic powder
1/2 teaspoon Sea salt
1/4 teaspoon White pepper
1/4 cup Olive oil

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

A North African dish that brings color and earthy flavors to your table. You can enjoy it warm or cold!

  • 1 hour
  • Serves 6
  • Easy


  • For the rice:

  • For the butternut squash:

  • For the salad:

  • For the dressing:



This hearty salad bring the flavors of North Africa to the table. Brown rice is cooked with turmeric, then mixed with baked butternut squash, toasted walnuts, dates, and fresh parsley. The rice salad is enriched by a tahini-lemon dressing, that rounds the taste to perfection.

To prepare this rice salad, peel and dice the butternut squash into small cubes, season with oil, salt, pepper, and fenugreek, and roast in the oven for 30-40 minutes.

While the squash is baking, boil the rice in water and turmeric.

Toast the walnuts, then coarsely crush them. Chop the dates into small pieces (if they’re hard, soak them for 10-15 minutes)

Prepare the lemon-tahini dressing by whisking all the ingredients together.

Finally, transfer all the ingredients in a large salad bowl, stir in the parsley, and mix well.

Serve warm or cold.

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40 minutes

Cook the squash

Pre-heat the oven to 350 degrees. With the help of a potato peeler, remove the skin of the butternut squash. Then, dice it thinly. Transfer to a baking dish lined with parchment paper and season with fenugreek, salt, pepper, and olive oil. Mix well with a spoon, then put in the oven for 30 minutes. If the pieces are large, it will take more time to cook.

20 minutes

Cook the rice

Put the rice in a rice cooker or a large pot. Cover with 1-in water and add the turmeric. Cook for 15-20 minutes, until the water dries out and the rice is soft.

5 minutes

Toast the walnuts

Put the walnuts in a small skillet, then toast them for a few minutes, until they start to brown a little. Shake well and remove from the heat and from the skillet to avoid burning. Transfer them to a wooden board and roughly chop them with a large knife. Set aside.

5 minutes

Prepare the lemon-tahini dressing

In a cup, whisk together all the ingredients for the dressing. You should obtain a smooth texture.

5 minutes

Soak and chop the dates

If your dates are fresh and soft, simply chop them into small pieces. If they are a bit hard on the outside, soak them in water for a few minutes, then drain them and chop them.

5 minutes

Mix everything together

Transfer the rice to a large salad bowl. Add the dates, then the squash, walnuts, tahini lemon sauce, and parsley. Mix everything together.



Transfer the rice salad to your serving plates and enjoy! You can also store this salad in the fridge and enjoy it cold later.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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