Brussels Sprouts & Wild Rice Salad with Maple Walnut–Pecan Spice Brittle - alive magazine
One of my favorite Carbivor sides to contribute to meals is a wild rice salad. Unlike hulled rice, wild varieties hold their shape and texture. To add even more…
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Ingredients
- Sea salt
- 1 cup wild rice, rinsed
- 1 cup Maple Walnut-Pecan Spice Brittle or chopped walnuts
- 1 pound Brussels sprouts, ends trimmed
- ½ cup Lemon Poppy Vinaigrette
- ⅓ cup pomegranate seeds
- 1 cup raw walnuts, roughly chopped
- 1 cup raw pecans, roughly chopped
- 1 tablespoon poppy seeds
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup fresh lemon juice (from 2 lemons)
- 2 tablespoons Dijon mustard
- 2 teaspoons maple syrup
- 2 teaspoons poppy seeds
- ¼ cup extra-virgin olive oil
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