This whole-grain salad from Everyday Vegan Eats by Zsu Dever is full of the abundance that autumn brings. It is tossed with a horseradish dressing, in theme with the season. Delicious and easy to prepare, you can substitute 1 1/2 cups of another cooked whole grain for the cooked rice. Make this dish soy free by choosing a soy-free vegan mayonnaise.
Autumn Harvest Salad
Serves 2 to 4
- 1 tablespoon olive oil
- 1 pound golden or red beets, peeled and cut into 3/4-inch dice
- sea salt and fresh ground black pepper
- 1/2 head medium red cabbage, cored and shredded
- 1/4 cup vegan mayonnaise
- 2 tablespoons grapeseed or sunflower oil
- 2 tablespoons drained prepared horseradish
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 1/2 cups cooked and cooled long-grain brown rice
- 10 dried figs, cut into 1/4-inch slices
- 2 cups baby kale or arugula
- 2 cups fresh baby spinach
- Heat the olive oil in a large skillet over medium heat. Stir in the beets, season with salt and black pepper. Cook the beets, stirring frequently, until they are golden brown, about 7 minutes. Add 1/4 cup water to the skillet, cover, reduce the heat to medium-low, and cook the beets until they are tender, about 7 more minutes. Transfer the beets to a medium bowl.
- Stir half of the shredded cabbage into the same skillet. Season with salt and black pepper, cover, and cook over medium heat until tender and completely wilted, about 7 minutes. Stir occasionally. Transfer the cooked cabbage to the medium bowl with the beets.
- In a small bowl, combine the mayonnaise, oil, horseradish, vinegar, maple syrup, and salt and black pepper to taste. Mix well with a whisk and set aside.
- Combine half of the dressing with the beets, cabbage, rice, and figs and toss to mix.
- In a separate large bowl, combine the kale, spinach, and shredded raw cabbage with just enough dressing to coat. Season with salt and black pepper and toss to combine.
- To serve, divide the kale mixture among either 2 or 4 plates and top with equal amounts of rice mixture.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.