Pomegranate and Arugula Rice Salad

Enjoy this Pomegranate and Arugula Rice Salad made with the ultimate mix of flavors including sweet pomegranate seeds, almonds, peppery arugula and tart balsamic dressing.

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Cooking time PREP TIME 15 mins
Servings SERVES 8
Ready in TOTAL TIME 15 mins (+ 10 mins cooling time)

Ingredients

  • 2 cups Minute® Jasmine Rice
  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp minced red onion
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bag (5 oz) arugula
  • 1 cup pomegranate seeds
  • 1/3 cup slivered almonds, toasted

Instructions

  • This tasty salad with balsamic vinaigrette makes a great starter or side. Or, add your favorite protein and make it a main dish.

    Step 1
    Prepare rice according to package directions. Let cool completely, about 10 minutes.

    Step 2
    In a large bowl, whisk together oil, vinegar, red onion, mustard, honey, salt and pepper.

    Step 3
    Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly. Sprinkle with almonds.

    Recipe Tips

    For added flavor, top this salad with crumbled goat or blue cheese.

    To cool the rice quickly, spread it evenly on a parchment paper-lined baking sheet.

This Salad is the Tops!

Do you love the taste of crisp, peppery arugula? Well, this green truly shines in this Pomegranate and Arugula Rice Salad. Offset by equally-strong flavors, this salad is a force to be reckoned with. Aside from its lively taste, this dish is also incredibly colorful, with bursts of pomegranate seeds amid the arugula and fluffy grains of jasmine rice.

Only 15 minutes to prepare and an extra 10 minutes of cooling time, this starter is delicious, fast and serves up to 8 people. Make it for your next family gathering or, if you’re looking to prep for the week, make half the recipe and divide it into 4 portions for lunch every day. Toss with dressing just before serving.

This homemade dressing is super simple to make and only requires a few pantry items including olive oil, balsamic vinegar, red onion, mustard and a bit of honey. The best part is that you can save a bit in the fridge for your next salad, perhaps a Tuna and Rice Nicoise.