Brown Rice Vegetable Salad

Prep time: 20 minutes

Total time: 80 minutes

Skill level: Medium

What You'll Need

1/2 small eggplant

1 red, yellow or orange Red Sun Farms bell pepper, seeded and cut into 1-inch pieces

1 tbsp olive oil

1 clove garlic, chopped

1/2 cup raw cashews

1 1/2 cups cooked brown rice

1 cup Red Sun Farms English cucumbers slices, sliced and quartered (measure after cutting)

10 Red Sun Farms Sweetpops or cherry tomatoes, cut in half

Balsamic Vinaigrette

3 tbsp olive oil

4 tsp balsamic vinegar

1 tsp maple syrup

1/2 tsp chopped garlic

2 tbsp chopped fresh dill

Sea Salt and Black Pepper to taste

Directions

Brown Rice Vegetable Salad

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.
Preheat the oven to 375°
Cut the eggplant into 1-inch pieces and place in a baking dish.
Add the pepper pieces, olive oil, and garlic. Toss to mix. Put it in the oven and bake for 25-30 minutes.
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.
Put the eggplant, peppers, brown rice, cucumber slices and tomatoes in a bowl. Set aside to make the dressing.

Balsamic Vinaigrette

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