Warm Harvest Salad with Walnut Dressing

banner

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

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

  1. 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.
  2. Spread the brussels sprouts and sweet potato