Roasted Brussels Sprouts Brown Rice Salad with Sesame Orange Dressing
Prove all the brussels sprouts haters wrong with this zesty and colorful salad that's perfect for holidays.
sea salt and black pepper to taste
2cupssteamed brown ricecold if possible
2cupsfresh spinachwashed and large stems removed
2cupsromaine or iceberg lettuceshredded
1small white onionthinly sliced
1/4cupsraw or roasted peanuts
1largeripe avocado, sliced or chopped
Sesame Orange Dressing:
1medium orangejuice and zest
1tablespoontoasted sesame oil
2tablespoonslow sodium soy sauce
2teaspoonschili garlic paste
2tablespoonsblack sesame seeds
2tablespoonsregular sesame seeds
1/4cuprice wine vinegar
Combine all of the ingredients for the dressing in a jar with a tight-fitting lid and shake very well. If possible make this up at least an hour prior to serving and up to 48 hours for really good flavor.
Roasted Brussels Sprouts:
Preheat oven to 400 degrees F (200C) and toss the brussels sprouts in a large bowl with the olive oil, salt, and pepper. Spread them out on a medium baking pan and roast in the oven for 30 to 40 minutes until tender-crisp. Remove and allow them to cool.
Combine all of the other ingredients for the salad in a large bowl and toss until combined. Add the brussels sprouts and when ready to serve, toss with the dressing. Alternatively you can serve with the dressing on the side,