Warm Winter Red Rice, Arugula, and Brussels Sprouts Salad
This warm and hearty winter salad combines nutty red rice, roasted Brussels sprouts, peppery arugula, and sweet pomegranate for a satisfying, healthy meal. Topped with a simple lemon honey dressing and crunchy toasted nuts, it’s a vibrant, comforting dish that’s perfect for cold weather lunches or light dinners.
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.