shredded brussels sprouts wild rice salad with fig balsamic vinaigrette
A bowlful of hearty, cozy autumn greenery.
Ingredients
- 3 tbsp butter
- 3/4 cup hazelnuts
- 1 lb Brussels sprouts, shredded
- 2 cups kale, shredded
- 1 1/2 cups cooked wild rice blend
- 1 cup sharp white cheddar cheese, sliced
- 1 avocado, sliced
fig balsamic vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tbsp balsamic vinaigrette
- 2 tbsp fig preserves
- 2 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
Instructions
- Melt the butter in a large skillet over medium heat. Stir in the hazelnuts until toasted and golden, about 4-5 minutes. Move to a bowl and pour the remaining butter overtop.
- In a jar or bowl, shake or whisk the olive oil, balsamic vinegar, fig preserves, garlic, oregano, and a big pinch each of salt and pepper.
- Add the shredded Brussels sprouts, kale, and wild rice to a bowl. Toss with 3-4 tablespoons of the vinaigrette. Transfer to a serving platter and arrange the hazelnuts, cheddar, and avocado overtop. Drizzle with additional dressing. Serve at room temperature, or cold.
Notes
*To store: This salad is excellent cold or at room temperature. It will keep well for up to 5 days in the fridge.
*To make vegan: Omit the cheese (or use a vegan alternative) and toast the hazelnuts in vegan butter.