• Prep-time: / Ready In:
  • Makes 8 cups

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.


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
  • 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


  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.

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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 Meredith Corporation. 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. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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