Brown Rice and Caramelized Onion Salad

Nutriscore Rating: 69/100

Elevate your salad game with this hearty and flavorful Brown Rice and Caramelized Onion Salad, a perfect blend of wholesome ingredients and vibrant textures. Earthy brown rice serves as the base, enhanced by the sweet, golden notes of caramelized onions. Tender baby spinach, chewy dried cranberries, and crunchy walnuts bring balance to each bite, while a tangy homemade vinaigrette featuring red wine vinegar, Dijon mustard, and a touch of honey ties it all together. This nutrient-packed salad is as versatile as it is delicious—serve it warm or chilled as a satisfying lunch, elegant side dish, or light dinner. Perfect for vegetarians, this make-ahead-friendly recipe is a delightful way to savor whole grains and bold flavors in every forkful.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 1 cup Brown rice
• 2 cups Water
• 1 teaspoon Salt
• 3 tablespoons Olive oil
• 2 large Yellow onion
• 1 teaspoon Sugar
• 2 cups Baby spinach
• 1 cup Dried cranberries
• 1 cup Chopped walnuts
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 0.5 teaspoon Ground black pepper

📝 Instructions

7 steps

1. Rinse the brown rice under cold water. Combine the rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it cool slightly.

2. While the rice is cooking, peel and thinly slice the yellow onions.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions, 1/2 teaspoon salt, and the sugar. Cook, stirring occasionally, for 20-25 minutes, or until the onions are golden brown and caramelized. Remove from heat and set aside.

4. In a small bowl, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, and black pepper to make the vinaigrette. Adjust seasoning to taste.

5. In a large mixing bowl, combine the cooked rice, caramelized onions, baby spinach, dried cranberries, and chopped walnuts.

6. Drizzle the vinaigrette over the salad and toss gently to combine, ensuring the ingredients are evenly coated.

7. Serve immediately at room temperature, or refrigerate for 30 minutes and serve chilled.

Nutrition Facts

1 serving (344.4g)

Calories		505
% Daily Value*
Total Fat		31.0 g	40%
	Saturated Fat	3.4 g	17%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		549 mg	24%
Total Carbohydrate		52.4 g	19%
	Dietary Fiber	6.9 g	25%
	Total Sugars	30.3 g
Protein		7.6 g	15%
Vitamin D		0.0 mcg	0%
Calcium		73 mg	6%
Iron		1.7 mg	10%
Potassium		284 mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1112 cal (53.8%%)

Protein: 119 cal (5.8%%)

Carbs: 835 cal (40.4%%)