Remember that glorious feeling of finding a salad that actually satisfies you in the dead of winter? One that feels like a proper, hearty meal and doesn’t leave you shivering? That’s the exact craving that led to this Warm Winter Red Rice, Arugula, and Brussels Sprouts Salad. I love classic holiday sides, but I wanted to turn those comforting flavors into something I could enjoy as a standalone lunch or a light dinner all season long. This recipe was born on a chilly afternoon when I looked at a tray of roasted Brussels sprouts and thought, “What if this was the main event?” It’s a celebration of cold weather produce that’s both deeply nourishing and incredibly delicious.
This salad is a masterpiece of texture and flavor. You get the deeply savory, caramelized, and slightly crispy roasted Brussels sprouts, paired with nutty, chewy whole grain red rice. The peppery bite of fresh arugula cuts through the richness, while bursts of tart, jewel like pomegranate arils and toasty, crunchy pecans add sweetness and crunch in every forkful. The simple, bright dressing made with lemon juice, red wine vinegar, and a touch of honey ties it all together perfectly. It’s a warm, vibrant, and completely satisfying dish that banishes any notion that salads are just for summer.
Why You’ll Make This Salad All Season Long
- A Complete, Satisfying Meal: With hearty grains, roasted veggies, and nuts, this salad is filling enough to be lunch or dinner on its own.
- Celebrates Winter Produce: It turns seasonal staples like Brussels sprouts and pomegranates into something special and exciting.
- Perfect Texture Balance: Enjoy the wonderful contrast of warm, tender ingredients with cool, crisp greens and crunchy toppings.
- Elegant & Easy: It looks stunning on a plate but comes together with simple, straightforward steps.
Expert Tips & Tricks for Salad Success
- Dry Those Sprouts! After washing and trimming your Brussels sprouts, pat them thoroughly dry with a clean kitchen towel or paper towels. Any excess water will steam them in the oven instead of allowing them to get those beautifully caramelized, crispy edges we all love.
- Don’t Crowd the Pan. When roasting, spread the Brussels sprouts out in a single layer on your baking sheet with a little space between each piece. Overcrowding causes them to steam and become soggy. Using a large, rimmed baking sheet is key.
- Toast Your Nuts for Maximum Flavor. Don’t skip the initial step of toasting the pecans or walnuts! Toasting in a 350°F oven for 8-10 minutes (watch closely to avoid burning) deepens their flavor and makes them extra crisp, adding a crucial layer of taste and texture.
- Let the Rice Rest. After the red rice has absorbed all the water, remove it from the heat, keep the lid on, and let it sit for 5-10 minutes. Then, fluff it with a fork. This allows the grains to steam fully and become perfectly tender and separate.
Make Ahead, Storage & Freezing Instructions
Make Ahead: You can prep almost every component ahead of time! Roast the Brussels sprouts and cook the rice up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The dressing can be whisked together and stored in a jar in the fridge for up to 5 days. Toast the nuts and remove the pomegranate arils ahead of time, too. When ready to serve, gently warm the rice and sprouts, assemble with fresh arugula, and toss with dressing.
Storage: Store any leftover assembled salad (without extra dressing) in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days. The arugula will wilt, but the flavors will still be delicious. The rice and Brussels sprouts alone will keep for 3-4 days.
Freezing Instructions: This salad is not ideal for freezing after assembly. However, you can successfully freeze the cooked red rice and roasted Brussels sprouts separately. Spread them on a baking sheet to flash freeze, then transfer to freezer safe bags for up to 2 months. Thaw overnight in the refrigerator before gently reheating and assembling your salad.
Step by Step Instructions
1Toast the Nuts: Preheat your oven to 350°F (175°C). Spread the pecans or walnuts in a single layer on a small baking sheet or oven safe dish. Toast for 8-10 minutes, until fragrant and lightly browned. Remove and set aside to cool.
2Roast the Brussels Sprouts: Increase your oven temperature to 425°F (220°C). While it heats, trim the stems from your Brussels sprouts, remove any discolored outer leaves, and cut them in half lengthwise. On a large, rimmed baking sheet, toss the sprout halves with 1 teaspoon of olive oil, sea salt, and freshly ground black pepper. Arrange them in a single layer, cut side down for best caramelization. Roast for 15-20 minutes, until the edges are crispy and the centers are tender when pierced with a fork.
3Cook the Red Rice: While the sprouts roast, combine the red rice, water, vegetable bouillon, and butter in a small saucepan. Bring to a boil over high heat. Once boiling, immediately reduce the heat to low, cover with a tight fitting lid, and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5-10 minutes. Then, fluff with a fork.
4Make the Dressing: In a small bowl or jar, whisk together the lemon juice, red wine vinegar, 1 tablespoon of olive oil, and honey until well combined.
5Combine Warm Components: In a large mixing bowl, gently combine the warm, fluffed red rice and the roasted Brussels sprouts. Pour about three quarters of the dressing over the top and toss to coat everything evenly.
6Assemble the Salad: Divide the fresh arugula among serving plates or bowls. Top generously with the warm rice and sprout mixture. Sprinkle with the pomegranate arils and toasted nuts. Drizzle with the remaining dressing and serve immediately.
Ingredient Substitutions
Dietary Swaps:
- Vegan: Omit the butter from the rice or use a plant based alternative (like olive oil or vegan butter). Ensure your vegetable bouillon is vegan, and substitute the honey in the dressing with maple syrup or agave nectar.
- Gluten Free: This recipe is naturally gluten free. Just double check that your vegetable bouillon is certified gluten free.
- Nut Free: Simply omit the pecans/walnuts. For crunch, you could use toasted sunflower seeds or pepitas (pumpkin seeds).
Common Substitutes:
- Rice: Red rice can be found in well stocked grocery stores, but if you can’t find it, brown rice, farro, or quinoa are excellent, hearty substitutes. Adjust cooking times according to package directions.
- Greens: If arugula is too peppery for your taste, baby spinach, massaged kale, or mixed salad greens work beautifully.
- Pomegranate: No fresh pomegranate? Dried cranberries or cherries offer a similar sweet tart chew. For fresh fruit, orange segments or diced apple are lovely.
- Bouillon: You can replace the vegetable bouillon and water with 1 cup of vegetable broth.
- Vinegar: Red wine vinegar can be swapped with apple cider vinegar or white wine vinegar.
Serving Suggestions
This salad is a fantastic, balanced meal all on its own. To make it even more substantial, top it with grilled chicken, pan seared salmon, or crispy tofu. For a heartier side, serve it alongside a bowl of creamy butternut squash soup.
The bright, tangy flavors pair wonderfully with a glass of crisp Sauvignon Blanc or a dry Riesling. For a non alcoholic option, sparkling water with a twist of lemon or a lightly sweetened iced herbal tea complements the dish perfectly.
Frequently Asked Questions (FAQ)
Can I use an air fryer to roast the Brussels sprouts?
Absolutely! Air frying is a fantastic method. Toss the prepared sprouts with oil, salt, and pepper, then air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through, until crispy and tender.
How do I easily remove pomegranate arils?
Cut the pomegranate in half horizontally. Hold one half, cut side down, over a large bowl of water. Whack the back firmly with a wooden spoon. The arils will fall into the water, and the white pith will float, making them easy to separate. Drain and pat dry.
Can I make this with frozen Brussels sprouts?
Yes, but for the best texture, use fresh. If using frozen, do not thaw them first. Toss them straight from the freezer with oil, salt, and pepper, and increase the roasting time by 5-10 minutes, as they will release more water.
My rice is still crunchy after 20 minutes. What should I do?
Different brands of red rice can vary. If it’s still too firm after the water is absorbed, add a few more tablespoons of hot water or broth, cover, and let it steam for another 5-10 minutes off the heat until tender.
Equipment List
- Large, Rimmed Baking Sheet: Essential for roasting the Brussels sprouts without steaming them.
- Small Baking Sheet or Oven Safe Dish: For toasting the nuts.
- Small Saucepan with Lid: For cooking the red rice.
- Small Bowl or Jar: For whisking and storing the dressing.
- Large Mixing Bowl: For combining the warm rice and sprouts with the dressing.
- Sharp Chef’s Knife & Cutting Board: For prepping the Brussels sprouts and pomegranate.
Warm Winter Red Rice, Arugula, and Brussels Sprouts Salad
Ingredients
For the Roasted Brussels Sprouts:
- 1 pound Brussels sprouts trimmed and halved
- 1 teaspoon olive oil
- Sea salt and freshly ground black pepper to taste
For the Red Rice:
- 1/2 cup red rice
- 1 cup water
- 1/2 teaspoon vegetable bouillon or 1 cup vegetable broth, omitting water
- 1 teaspoon butter
For the Salad:
- 3 cups fresh arugula
- 3/4 cup pomegranate arils
- 4 tablespoons pecans or walnuts toasted
For the Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/2 tablespoon honey
Instructions
- Preheat oven to 350°F. Toast pecans or walnuts on a small tray for 8-10 minutes. Remove and set aside.
- Increase oven to 425°F. On a large, rimmed baking sheet, toss halved Brussels sprouts with 1 tsp oil, salt, and pepper. Arrange cut side down. Roast for 15-20 minutes until tender and crispy on edges.
- While sprouts roast, combine rice, water, bouillon, and butter in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Remove from heat, let sit covered for 5-10 minutes, then fluff with a fork.
- In a small bowl, whisk together all dressing ingredients.
- In a large bowl, combine the warm rice and roasted Brussels sprouts. Add most of the dressing and toss to coat.
- To serve, place a bed of arugula on plates. Top with the warm rice and sprout mixture. Garnish with pomegranate arils and toasted nuts. Drizzle with remaining dressing.
