This is a perfect side dish; the freshness of the salad balances some of the heavier options on the table!
Uncooked wild rice Brussels sprouts Garlic Olive oil Coarse salt Dried cranberries Celery Pecans Parmesan cheese Lemon zest
Balsamic Vinaigrette Olive oil Balsamic vinegar Dijon mustard Maple syrup Black pepper Coarse salt Lemon juice
With the perfect combo of warm roasted brussels sprouts, cranberries, pecans, parmesan, and cooked wild rice!
Cook wild rice according to package directions. I recommend finishing the remaining steps while the wild rice cooks.
Preheat oven to 400°F. Place prepared brussels sprouts and garlic on a baking sheet. Coat with oil, then sprinkle with salt. Roast for 20-25 minutes.
Toss the sprouts and rice together in a bowl. Peel and smash the garlic, then add it to the bowl along with cranberries, celery, pecans, and lemon zest.
Whisk all of the vinaigrette ingredients together. When ready, stir it into the salad to taste, then toss to fully combine.
Grate fresh Parmesan cheese on top and serve warm or at room temperature. Enjoy