This seasonal salad is the perfect winter side dish for any occasion. Special enough for a holiday table, but could easily double as a weeknight meal as well!

Servings: 4

Serving Size: ¾ cup (104g) 

Prep Time: 10 minutes

Total Time: 55 minutes

Nutrition Facts: 244 calories / 45.5 carbs / 7g protein / 4g fat 

Ingredients:

• 1 cup (160g) uncooked wild rice 
• 1 ½ cups  (132g) Brussels sprouts (quartered)
• ⅓ cup (54g) “Craisins” dried sweetened cranberries
• 1 tablespoon (14g) olive oil
• 1 tablespoon (15g) lemon juice or white balsamic vinegar
• 1 teaspoon (7g) maple syrup 
• ½ teaspoon salt

Optional toppings: sliced almonds, fresh minced sage or oregano (macros not included)

Instructions:

1. Cook rice per package instructions.
2. While rice is cooking, preheat oven to 375 degrees and line a baking sheet with foil. Place the quartered Brussels sprouts on the prepared baking sheet. Spray with nonstick cooking spray. Roast for 15-20 mins or until crispy and brown.
3. Whisk together olive oil, lemon juice, salt, and maple syrup in a small bowl. 
4. Toss the cooked rice, Brussels sprouts, and cranberries along with the dressing in a large serving bowl. 
5. Sprinkle with optional toppings (if using). Serve room temperature or cold.

Notes:

1. Store in the refrigerator for up to 3 days.

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