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Teriyaki Mixed-Grain Salad

Here's how you make Teriyaki Mixed-Grain Salad
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  • Servings: 4
  • Prep: 25m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 1/2 cup cauliflower florets, (broken into bite-sized pieces)
  • 2 cups Brussels sprouts (timed and quartered)
  • 1 sweet potato ( large sweet potato white, purple or orange, cubed)
  • Extra virgin olive oil
  • 3 tablespoon pine nuts
  • 6 spring onions, thinly sliced
  • 2 cups kale, roughly chopped (2 handfuls was stipulated)
  • 2 to 3 cups baby spinach leaves (2-3 handfuls was specified
  • 2 to 3 mandarin oranges (peeled and segments or 200 gram can of mandarin segments, drained)
  • 1 cup mung beans (or bean sprouts 1 handful was specified)
  • 1 1/2 cups cooked wild rice (and farro or other grains you can use 2 to 3 types to add some texture)
  • FOR TERIYAKI DRESSING
  • 1/3 cup teriyaki sauce
  • 1/3 cup teriyaki sauce
  • 1/3 cup rice wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoon coconut sugar
  • 1/2 cup olive or sesame oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 200C and line a baking tray with baking paper.

  • Step 2: Place the cauliflower, sprouts and sweet potato on the tray and toss with a light drizzle of oil and roast for 20 to 25 minutes or until the edges start to colour.

  • Step 3: Meanwhile, spread the pine nuts on a separate tray and lightly roast in the oven for 5 minutes.

  • Step 4: To make the dressing, place all the ingredients in a bowl and whisk together till combined or alternatively put all ingredients in a jar and screw to top on to seal and shake to combine.

  • Step 5: Place the roasted bowl and add the remaining ingredients and the dressing and toss gently to combine.

We hope you enjoy this recipe!

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