Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Superfoods Salad

Bursting with vitamins, nutrients, phytonutrients, antioxidants and important dietary fibre, this superfoods salad is a heart-healthy taste sensation.

Superfoods Salad

Serves 4-6

1 cup wild rice, rinsed, drained

1 cup jumbo oats

½ cup flaked almonds

3 cloves garlic, sliced

450g brussels sprouts, trimmed, washed

2 tbsp olive oil

2 shallots, finely sliced

½ lemon, juice only

¼ cup apple cider vinegar

2 tbsp extra virgin olive oil

2 tsp honey

1 tsp wholegrain mustard

1 tbsp chives, finely snipped

8 silverbeet stems, washed, finely chopped

fresh herbs (such as parsley, mint or coriander), chopped, to garnish

Bring a pot of water to the boil. Add wild rice. Cook for 25 to 30 minutes until tender. Drain and allow to cool. Set aside.

Preheat oven to 180°C. Spread oats and flaked almonds on a baking tray. Add garlic and toss together. Toast in oven for 5 minutes, until garlic just starts to brown. Turn oats and garlic, return to oven to toast for 2 minutes more.

Cut brussels sprouts into halves or quarters (if large).
In a large frying pan, heat oil. Add shallots and cook for 5 minutes on a low heat until tender. Add brussels sprouts and fry for 3-4 minutes, tossing. Add lemon juice. Set aside.

To make the dressing, mix together apple cider vinegar,  oil, honey, mustard and chives. Season to taste.

In a large bowl or serving platter, toss together the wild rice with the chopped silverbeet leaves. Mix in the brussels sprouts and add the dressing. Toss to combine. Sprinkle the dish of sprouts with the oats mixture, and add plenty of fresh chopped herbs.

Share on Facebook Pin on Pinterest Share by Email

One Comment on Superfoods Salad

  • hollyclaire
    May 31, 2014 12:05 pm

    I didn’t have any wild rice so made this with Quinoa, which gave it a lovely nutty flavour. I would definitely recommend giving the brussels sprouts longer in the pan (I gave them around 10 mins with the lid on, at a low heat and they were still a little too hard for some, although I liked them). I would also use less oats next time, as they give some people a sore tummy. In saying that, eating the salad the day later is even better as the oats have soaked up more of the dressing and make it more easy to digest.
    Overall, pretty nice!

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney