Christmas Rice & Brussels Sprout Salad

This vibrant salad brings together hearty Carolina rice, sautéed Brussels sprouts, tangy pomegranate seeds, creamy blue cheese, and crunchy toasted almonds. Tossed with a sweet and spicy honey-cinnamon dressing, it’s a unique blend of flavors and textures that make it perfect as a satisfying side or a light main dish.

Enjoy!

For the salad:

• 500 g Carolina rice
• 500 g Brussels sprouts boiled and halved
• 1 red onion thinly sliced vertically
• 60 g toasted almond slivers
• 80 g pomegranate seeds
• 100 g baby spinach
• 150 g blue cheese
• olive oil
• salt
• pepper

For the dressing:

• 120 ml olive oil
• 2 tbsp white vinegar
• 4 tbsp honey
• 1 tsp ground cinnamon
• salt
• pepper

Instructions

• Heat a skillet over medium heat, add a little olive oil, and sauté the Brussels sprouts until they take on a light color. Remove from heat and set aside.

For the rice:

• Place a large pot with plenty of water over medium heat, add a little olive oil, salt, and pepper. Once it starts to boil, add the rice and cook for 7 minutes.
• Drain the rice and set aside.

For the dressing:

• Combine the olive oil, vinegar, honey, cinnamon, salt, and pepper in a bowl. Whisk well and set aside.

For the assembly:

• In a large serving bowl, combine the rice, red onion, toasted almond slivers, and pomegranate seeds. Drizzle with a bit of the dressing and mix well.
• Add the baby spinach, blue cheese, and Brussels sprouts. Toss again and serve.

Notes

Related: Black Quinoa and Rice Salad with Fruits & Nuts

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