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Roasted Brussels Sprouts Salad
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Roasted Brussels Sprouts Salad with Walnut Sauce

Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Veggie Primer

Ingredients

Walnut Sauce

  • ¾ cups water
  • 1 clove of garlic
  • 1 tbs tamari
  • ½ cup chopped walnuts

Salad

  • 1 dozen roasted Brussels Sprouts See recipe above.
  • 3 cups cooked long-grain brown rice
  • 1 cup baby carrots
  • 1 cup frozen peas
  • ½ large red onion
  • 2 cups packed fresh baby spinach
  • 1 tsp sunflower seeds optional

Instructions

Walnut Sauce

  • Place water, garlic, tamari and walnuts in a high speed blender and slowly turn up to highest speed.
  • Blend on high for approximately 30 seconds.

Salad

  • Place frozen peas in a strainer and rinse with warm water for approximately 30 seconds, and then set them aside in a mixing bowl to thaw completely.
  • Add carrots to a food processor fitted with an S-blade and pulse until carrots are chopped finely.
  • Scrape chopped carrots into the mixing bowl and repeat the pulsing/chopping process with the onion and spinach.
  • Salad Ingredients
  • Gradually add rice and walnut sauce to mixing bowl (1/3 at a time) and stir until ingredients are well blended.
  • Slice roasted Brussels sprouts in half. (So they are quartered, I find they hold up better as halves when roasting, but blend into the salad better as quarters.)
  • Add sliced roasted Brussels sprouts to salad and stir to mix well.
  • Sprinkle top of salad with sunflower seeds if desired.
  • Serve slightly warm or at room temperature. (Consider zapping the salad in the microwave for 1-2 minutes if the rice was cold.)

Notes

This recipe assumes you have already prepared the cooked rice and roasted Brussels sprouts. If not, add approximately 40 minutes for cook time.
The walnut sauce was adapted from a recipe in Dr. Caldwell Esselstyn’s book Prevent and Reverse Heart Disease. See my resource page for more information.
Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 302mg | Potassium: 352mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4211IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg