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Delicious seasonal feijoa recipe, a savoury way to use feijoas in a salad, with caramelised walnuts, brown rice, caramelised red onions, grounding brown rice, and a sweet balsamic dressing.
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Feijoa, Walnut, and Caramelised Red Onion Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Buffy Ellen Gill

Ingredients

Brown Rice

  • 1 c brown rice soaked overnight
  • 1/2 tsp sea salt
  • Caramelised Walnuts
  • 1 c walnuts soaked overnight (or 1 hr in boiling water)
  • 1 tbsp coconut sugar
  • Large pinch sea salt

Caramelised Onions

  • 1 red onion thinly sliced
  • 1/2 c apple cider vinegar
  • 2 tsp liquid sweetener eg coconut nectar/brown rice syrup
  • Large pinch sea salt

Balsamic dressing (makes 2 c, use 1/2 c)

  • 1/2 c balsamic vinegar
  • 1/2 c apple cider vinegar
  • 1 tbsp coconut nectar/coconut sugar
  • 1/2 shallot
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 2 tbsp fresh herbs oregano, basil
  • 1 c extra virgin olive oil

Instructions

  • Brown rice: Rinse with water (or soak overnight), then cook with 1 1/2-2 c of boiling water for 25 minutes (you’ll only need 1 1/2 c if you’ve soaked overnight). Turn off the heat and leave the lid on for a further 5 minutes, then add the salt, stir, and take the lid off to slightly cool while finishing the rest of the salad (you may want to pour into on a flat plate to cool quickly, so it doesn’t wilt the salad when you mix).
  • Walnuts: Soak the walnuts for an hour in boiling water, or overnight in cool water. Put in a pan on low heat with coconut sugar and salt and lightly toast for 5 minutes until dry and crunchy. Set aside.
  • Caramelised Onions: Add the onions, vinegar, sweetener and salt to the pan, and heat gently for around 5 minutes, until all liquid has evaporated and the onions are caramelised and soft. Set aside.
  • Dressing: Blend all ingredients except the oil in a blender until smooth, then slowly add the oil while the blender is running on low to emulsify and thicken it.
  • Salad: Set some of the large buttercrunch leaves down on each plate (if using). Mix the remaining greens eg rocket and sprouts with the brown rice, 3/4 of the walnuts, onions, and 1/2 c of the dressing, and split between 2 plates. Peel and quarter the feijoas and layer on top, then sprinkle with reserved walnuts, extra sprouts/herbs, and optional cashew parmesan or cashew cheese if desired.

Notes

  • Make it paleo: Swap the brown rice for buckwheat.
  • Make it keto: Swap the feijoa for avocado.
  • Make it nut free: swap the walnuts for sunflower or watermelon seeds.
  • You can sub brown rice for quinoa or buckwheat, or omit and serve the salad with some rye bread or crackers
  • The dressing will thicken on refrigeration, so if you have time, ideally make the day before (or make this salad again tomorrow night with your newly thickened dressing!).
  • You use whatever greens you have on hand - cos, spinach, kale, mesclun, will all work well.
  • This salad make a great lunch the next day, simply keep the components separate, and toss them in a bowl just before serving (at home or work).