Pomegranate and Arugula Rice Salad

Enjoy this Pomegranate and Arugula Rice Salad made with a delicious mix of flavors, from sweet pomegranate seeds, crisp almonds, peppery arugula and tart balsamic dressing.

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Pomegranate and Arugula Rice Salad

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 5 mins
Servings SERVES 8
Ready in TOTAL TIME 15 mins (+ 10 mins cooling time)
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 5 mins
Ready in
TOTAL TIME 15 mins (+ 10 mins cooling time)


  • 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


  • This tasty salad with balsamic vinaigrette makes a great starter or side. You can also add your favorite protein and turn it into a satisfying main dish.

    Step 1

  • Prepare rice according to package directions. 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 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 bright pomegranate seeds amid the arugula and fluffy grains of jasmine rice.

Only 15 minutes to prepare, plus 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.

The homemade dressing used in this salad 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 another dish, such as our Tuna and Rice Niçoise Salad.

If you’d like to try something new, try whipping up our Creole-inspired Red Beans and Rice. Looking for a yummy dinner idea? Try our Rice-Stuffed Eggplant Parmesan.

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