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  • Makes 8 cups
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With a creamy dressing, hearty roasted veggies, and plenty of grains, this is a super nourishing salad. Note that the recipe calls for cooked grains, so be sure to have those ready to go: To keep it interesting, choose a prepared grain blend that contains at least three whole grains, such as brown rice, quinoa, barley, millet, farro, and/or rye.

By Shelli McConnell,

Ingredients

Creamy Thyme Dressing
  • ½ cup canned no-salt-added garbanzo beans (chickpeas)
  • ½ cup unsweetened, unflavored plant-based milk
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Dijon-style mustard
  • ½ teaspoon dried thyme, crushed
Salad
  • 12 oz. whole cremini mushrooms, large mushrooms halved
  • 1½ cups fresh Brussels sprouts, halved
  • 1½ cups grape tomatoes
  • 2 large shallots, quartered
  • 1 head garlic, cloves separated and peeled
  • Sea salt and freshly ground black pepper, to taste
  • 3 cups cooked whole grain blend
  • 2 tablespoons pine nuts, toasted
  • ½ cup Creamy Thyme Dressing

Instructions

  1. Make the Creamy Thyme Dressing: In a small blender or food processor combine no-salt-added garbanzo beans, unsweetened unflavored plant milk, lemon juice, nutritional yeast, Dijon-style mustard, and dried thyme. Cover and blend until smooth. Set aside ½ cup dressing; store the rest in an airtight container in the refrigerator for up to 5 days.
  2. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Arrange mushrooms, Brussels sprouts, tomatoes, shallots, and garlic on the prepared pan. Drizzle with 2 Tbsp. water. Season with salt and pepper. Roast about 25 minutes or until vegetables are browned and tender.
  3. Arrange vegetables over whole grain blend on plates. Sprinkle with pine nuts. Serve warm or at room temperature with Creamy Thyme Dressing.
(3)
3 Comments

Comments (3)

(4.33 from 3 votes)
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Katherine10 months ago
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Really tasty! Added more garlic & spices.

Megan11 months ago
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I really liked the dressing, but not crazy about it otherwise. I think part of the problem was that I overcooked the barley I was using, so everything was sort of mushy. Not sure if I’ll make it again.

Denise2 years ago
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I’m sure this is delicious as is, but I didn’t have shallots or tomatoes, so I just roasted red peppers and tossed all the vegetables with some salt, pepper, garlic powder and Trader Joe’s Mushroom powder. I think that is the beauty of roasted veggie bowls; you can just roast up whatever you have on hand that would go well together! Served it over a long-grain and wild rice blend and with the dressing and pine nuts it was super tasty, nutritious and filling. I added an extra handful of the garbanzo beans to the finished dish since there were extra from the can and I adore them.

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Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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