I’ve been on this major salad craze. Personally, I have no stipulations or rules for what the definition of a salad can be. However, this salad is probably closer to what you’d typically picture in your mind at the mention of the word than say, a southern USA style cherry and marshmallow salad. (Did your mom ever make that?)
Speaking of things that mom’s make, I feel like brussels sprouts earned a really bad name with the general population because so many people were forced to eat overcooked ones as a kid. You guys, call me crazy, but I love them. If you cook them right, especially roasting them, they can be delish. I also love having them on a salad because the contrast of cooked veggies with crispy raw veggies is so good.
Alright, I’ll step off my step off my soap box as soon as I tell you about the sesame orange dressing because it’s what really makes this whole thing work. I’m considering bottling it and selling it (no, not really). Have I mentioned that Asian cuisine is like my favorite ever? I didnt realize it until a past trip to Santiago when I literally ordered some form of Asian food at every opportunity without even realizing it, sushi, stir-frys, curry…… Yeah, I guess I like it a little and I really want to visit Asia someday.
Okay, so now I’ll stop typing so that if I’ve inspired you at all to try this salad you can go do that. Oh, and did I mention that it’s vegan friendly? Well, I hope you love it!
Sesame Orange Roasted Veggie Brown Rice Salad
Prove all the brussels sprouts haters wrong with this zesty and colorful salad that's perfect for holidays.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Ingredients
2 cups brussels sprouts trimmed
1 teaspoon olive oil
sea salt and black pepper to taste
2 cups steamed brown rice cold if possible
2 cups fresh spinach washed and large stems removed
2 cups romaine or iceberg lettuce shredded
1 carrot grated
1 small white onion thinly sliced
1/4 cups raw or roasted peanuts
1 large ripe avocado, sliced or chopped
Sesame Orange Dressing:
1 medium orange juice and zest
1 tablespoon toasted sesame oil
2 tablespoons low sodium soy sauce
2 teaspoons chili garlic paste
2 tablespoons black sesame seeds
2 tablespoons regular sesame seeds
1 teaspoon mirin
1/4 cup rice wine vinegar
2 cloves garlic minced
1 teaspoon fresh ginger grated
Instructions
Dressing
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,
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Healthier Oatmeal Cream Pies
- Itty Bitty Homemade Cinnabuns!
- Homemade Bread Bowls + Creamy Corn Soup
- Healthy Smoothie Bowls with Mango + Acai
- Sofritas Burrito Bowls (Chipotle Inspired )
Also, check out my recap of last year
- Recapping 2018 for Gringalicious - Part 1
- Recapping 2018 for Gringalicious - Part 2
- Recapping 2018 for Gringalicious - Part 3
