Warm Winter Red Rice, Arugula, and Brussels Sprouts Salad
A warm salad packed with nutritious ingredients! Whole grain red rice makes this roasted brussels sprouts salad a full meal. Add chicken if desired!
Servings: 4 people
Calories: 234kcal
Ingredients
Roasted Brussels Sprouts
- 1 pound brussels sprouts
- 1 teaspoon olive oil
- sea salt to taste
- black pepper freshly ground, to taste
Red Rice
- 1/2 cup red rice
- 1 cup water
- 1/2 teaspoon vegetable bouillon I use Rapunzel
- 1 teaspoon butter
Salad
- 3 cups arugula
- 3/4 cup pomegranate arils 1 small pomegranate, or 1/2 a large
- 4 tablespoons pecans or walnuts
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/2 tablespoon honey
Instructions
- Preheat oven to 350 degrees Fahrenheit. Toast pecans or walnuts for 10 minutes.
- Raise oven temperature to 425 degrees Fahrenheit.
- In a roasting pan or a cookie sheet, lay out brussels sprouts, trimmed and cut in half. Sprinkle with olive oil, sea salt, and pepper.
- Roast brussels sprouts for 15 minutes. I like them crunchy on the outside, but still a bit crisp on the inside. If you like yours cooked well throughout, lower the cooking temperature to 400 and cook for 20-25 minutes.
- In a sauce pan, add red rice, water, bouillon and butter. Over high heat, bring to a boil. Lower the temperature to low, and cover with a lid once water is boiling. Continue to cook for another 15-20 minutes, until all water is absorbed. Fluff rice with a fork and allow to cool a bit.
- Mix all salad dressing ingredients together.
- Once brussels sprouts and rice are cooked, combine the two in a bowl, and mix well with salad dressing.
- On plates, layer arugula with rice and brussels sprouts mixture, then top with pomegranate arils and pecans or walnuts.
Nutrition
Calories: 234kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 121mg | Potassium: 628mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1430IU | Vitamin C: 105mg | Calcium: 82mg | Iron: 2mg