Roasted Honey Orange Brussels Sprouts Wild Rice Salad

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 3 Leeks, medium
  • 4 stalks Tuscan kale

• Condiments

  • 1 Honey
  • 3 tbsp Honey

• Pasta & Grains

  • 2 cups Wild rice, cooked

• Baking & Spices

  • 1 Black pepper
  • 1 Pinch Kosher salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/4 cup Champagne vinegar
  • 1 Olive oil
  • 1/4 cup Walnut oil

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

• Dairy

  • 1 Feta cheese

Found on americanheritagecooking.com

Description

Ingredients

• 1 pound Brussels Sprouts, quartered lengthwise
• 3 medium leeks
• Olive oil
• Salt & pepper
• Honey
• 4 stalks Tuscan Kale, ribs removed and sliced into ribbons
• 2 cups wild rice, cooked
• Feta cheese, crumbled
• ¼ cup freshly squeezed orange juice
• ¼ cup champagne vinegar
• ¼ cup walnut oil
• 3 tablespoons honey, more to taste if desired
• Pinch kosher salt
• Black pepper, to taste

Directions

• Preheat your oven to 400°F with your pan inside. You want it nice and hot so that it will instantly begin to brown your veggies! Hooray!
• Quarter your Brussels sprouts. Slice the leeks in half lengthwise and rinse thoroughly under cold running water. Dry them…I shake them dry; you do you. Slice each half leek into ½ inch slices so that they look like half-moons. Try to keep the moons in tact so they cook at the same rate as the sprouts.
• Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Scoop up a bit and look at them. Do they look slightly glistening with some visible salt and pepper? Good. You’re perfect. If not, add a bit more. There should not be so much oil that there is residual in the bottom of the bowl.
• Pour sprouts and leeks onto your blazin’ hot pan, spread out into an even layer, and place back in the oven. Bake 30-40 minutes, stirring after 15. They are done when there are some nice brown pieces, some crispy pieces, and you can pierce the sprouts easily with a fork. Baking time will depend on the size of your sprouts.
• Immediately after you remove your sprouts from the oven, drizzle the entire pan with some honey – not a ton, just enough to add a little sweetness. Gently stir to coat.
• Combine rice, roasted vegetables, and kale in a large bowl; toss with dressing to taste. Sprinkle with feta and serve.
• Combine all ingredients in a container that closes securely. Shake vigorously (i.e. as hard as you can.) until emulsified. There is no emulsifier in this dressing and there is not a lot of oil, so it will begin to separate fairly quickly. Don’t worry; just shake it again before adding to the salad.
• Make sure you taste it – then adjust your salt, pepper and honey.