Brown Rice Vegetable Salad

Brown Rice Vegetable Salad

Perfect to serve with a meal or take to work for lunch!

Prep time: 20 minutes

Total time: 80 minutes

Skill level: Medium

What You'll Need

Brown Rice Vegetable Salad

Balsamic Vinaigrette


Brown Rice Vegetable Salad

  1. Slice the eggplant and sprinkle with sea salt. Stack the eggplant and let sit for 1 hour.  Rinse off and dry with a paper towel.  Set aside.
  2. Preheat the oven to 375°
  3. Cut the eggplant into 1-inch pieces and place in a baking dish.
  4. Add the pepper pieces, olive oil, and garlic. Toss to mix.  Put it in the oven and bake for 25-30 minutes.
  5. Meanwhile, put the cashews in a baking dish. Put it in the oven and bake for 8-10 minutes until lightly roasted.  Remove from the oven and let cool.
  6. Put the eggplant, peppers, brown rice, cucumber slices and tomatoes in a bowl. Set aside to make the dressing.

Balsamic Vinaigrette

  1. Prepare the balsamic vinaigrette by putting all the ingredients in a measuring cup and mixing.
  2. Add to the salad, along with the cashews. Toss all together and serve.

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