Description
A vibrant and nourishing Middle Eastern-inspired grain salad that features a hearty blend of jasmine, red, and wild rice. Roasted sweet potatoes and cauliflower provide grounding, earthy notes, while a bright citrus-honey vinaigrette adds a refreshing finish. Topped with pomegranate seeds and crunchy toasted almonds, this salad is perfect for mindful eaters looking for a filling, fiber-rich lunch or an impressive, wholesome side dish.
Ingredients
8.8 oz jasmine, red, and wild rice blend
4 cups cauliflower florets
2 cups sweet potato, cubed
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
3 tbsp extra virgin olive oil (for dressing)
2 tbsp fresh lemon juice
1 tbsp honey
1/2 cup pomegranate seeds
1/3 cup toasted sliced almonds
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets and cubed sweet potatoes with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper on a baking sheet.
Roast for 25-30 minutes, or until the vegetables are tender and caramelized.
While vegetables roast, cook the rice blend according to package instructions.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey to create the dressing.
In a large mixing bowl, combine the cooked rice and roasted vegetables.
Drizzle the dressing over the salad and toss gently to combine.
Top with pomegranate seeds and toasted almonds before serving.
Notes
The roasted vegetables and rice can be prepared 2-3 days in advance and stored in the refrigerator. Toss with the dressing just before serving to maintain the best flavor and texture. Feel free to add fresh parsley or mint for extra brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg