Pear Walnut Rice Salad
Elevate your salad game with this vibrant and nutrient-packed Pear Walnut Rice Salad! Featuring tender brown rice, sweet ripe pears, crunchy toasted walnuts, and a burst of flavor from dried cranberries, this dish strikes the perfect balance between sweet and savory. Fresh baby spinach adds a hearty green element, while optional crumbled feta offers a creamy, tangy touch. A zesty homemade dressing of olive oil, orange juice, honey, and Dijon mustard ties everything together beautifully. Ready in just 45 minutes, this deliciously wholesome salad is perfect for weekday lunches, potlucks, or light dinner options. Bursting with color, texture, and mouthwatering flavor, this Pear Walnut Rice Salad will be your new go-to for healthy, satisfying meals!
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Recipe Information
Ingredients
- 1 cup (uncooked) Brown rice
- 2 cups Water
- 2 Pears (ripe but firm)
- 1 cup Walnuts (toasted)
- 2 cups Baby spinach
- 0.5 cup Dried cranberries
- 0.5 cup Feta cheese (optional, crumbled)
- 3 tablespoons Olive oil
- 3 tablespoons Orange juice (freshly squeezed)
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, combine 1 cup of brown rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender and the water is absorbed.
Once the rice is cooked, transfer it to a large mixing bowl and allow it to cool to room temperature.
While the rice cools, toast the walnuts. Heat a dry skillet over medium heat and add the walnuts. Cook, stirring frequently, for 3–5 minutes or until fragrant and lightly golden. Remove from heat and set aside to cool.
Wash and dry the pears. Core and slice them into thin wedges. Set aside.
Prepare the dressing: In a small bowl, whisk together the olive oil, orange juice, honey, Dijon mustard, salt, and black pepper until emulsified.
In the large bowl with the cooled rice, gently fold in the spinach, toasted walnuts, dried cranberries, and crumbled feta (if using).
Drizzle the dressing over the rice mixture and toss gently to combine.
Add the sliced pears to the salad, mixing lightly to distribute them without breaking the slices.
Serve immediately, or refrigerate for an hour to allow the flavors to meld. Garnish with additional walnuts or a sprinkle of feta, if desired.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 107.1 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 722 mg | 15% | |
*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.
