Name: Warm Harvest Salad with Walnut Dressing
Yield: Makes 4 servings
Ingredients: ⅓ cup dried cranberries; ¼ teaspoon sea salt; 1 large sweet potato, peel on, chopped the same size as brussels sprouts; 2 tablespoons red wine vinegar; ½ cup walnuts, soaked in water for 2–3 hours; ¾ teaspoon dehydrated minced onion; 1 tablespoon Dijon mustard; 1 small garlic clove, minced; ½ cup water; 4 heaping cups brussels sprouts, quartered or halved; 1½ teaspoons maple syrup, optional; ¾ teaspoon dried rosemary; 1 stalk celery, thinly sliced; 1 cup dry brown rice; ½ Granny Smith apple, peel on or off, finely diced; Chopped walnuts

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

A wholesome salad designed for the colder months. This is a warm, grain-based salad that highlights one of my favorite health-supportive, cruciferous veggies, brussels sprouts! Soaking the walnuts makes for a creamier consistency and better digestion.

Ingredients

Salad

1 cup dry brown rice
4 heaping cups brussels sprouts, quartered or halved
1

Method

Preparation

First, cook the rice according to package directions. Once cooked, fluff with a fork, cover, and set aside. Meanwhile, preheat the oven to 425°F. Line a baking sheet with parchment paper.
Spread the brussels sprouts and sweet potato