0 from 3 votes
Christmas Rice & Brussels Sprout Salad
A great salad for your Christmas table made with crispy rice, brussels sprouts, blue cheese, almonds and pomegranate seeds. Yummy!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 7 servings
Course:
Side Dish , Salad
Cuisine:
Greek
Ingredients
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.
Cup of Yum
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.
Cup of Yum
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.