This Roasted Vegetable Salad has brussels sprouts, mushrooms, and tomatoes over hearty mixed whole grains, a tangy herb dressing, and toasted pine nuts. It makes a perfect nourishing meal by itself and packs all kinds of different textures and flavors.
I used a combination of barley, quinoa, and wild rice. See blog post for more options
If you don’t have any “Italian” seasoning blend, a combination of oregano, thyme, marjoram, basil, and tarragon will work.
The recipe produces about a cup of dressing, which you may not need all of for this salad.