Brussels Sprouts, Pear, and Walnut Salad
Lentils and Brown Rice
Ingredients
- ¾ cup chopped walnuts
- ½ cup olive oil
- 2 Tbsp organic Dijon mustard
- 2 Tbsp vegan red wine vinegar
- 1 Tbsp agave nectar
- 2½ lb Brussels sprouts, thinly sliced
- 2 red pears, thinly sliced
- ½ cup pomegranate seeds (arils)
Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Whisk together oil, mustard, vinegar, agave, and desired amount of salt and pepper.
- Toss together Brussels sprouts, nuts, pears, and vinaigrette in a large bowl. Sprinkle with pomegranate seeds. Serve immediately.
Side Dish Ingredients
- 1½ cups instant brown rice
- 2 Tbsp vegan butter
- 1½ cups brown lentils, rinsed
- 1 clove garlic, smashed
- 1 bay leaf
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Stir in butter.
- Meanwhile, bring lentils, garlic, bay leaf, salt, pepper, and water to cover by 2 inches to a boil in a saucepan over medium-high heat.
- Reduce heat. Simmer 20 to 25 minutes or until lentils are tender; drain and discard garlic and bay leaf.
- Combine rice and lentils in a large bowl; serve with salad.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
