Strawberry and Brown Rice Salad
Bursting with vibrant flavors and nourishing ingredients, this Strawberry and Brown Rice Salad is a refreshing fusion of wholesome goodness and summery sweetness. Nutty brown rice serves as the hearty base, perfectly complemented by juicy fresh strawberries, tender baby spinach, and creamy crumbled feta. Toasted sliced almonds add a satisfying crunch, while finely diced red onion brings a subtle zing. Tossed in a delightful homemade balsamic-honey vinaigrette, this salad strikes the perfect balance of savory and sweet. Garnished with fresh basil for a fragrant finish, it’s an ideal choice for a light lunch, a colorful side dish, or a picnic favorite. Ready in under an hour, this gluten-free, protein-packed recipe is as simple as it is stunning. Perfect for warm-weather gatherings or any time you crave a fresh twist on traditional salads!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1.5 cups fresh strawberries
- 2 cups baby spinach
- 0.5 cup feta cheese, crumbled
- 0.25 cup sliced almonds, toasted
- 0.25 cup red onion, finely diced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh basil leaves, chopped
Instructions
Rinse the brown rice under cold water to remove excess starch. Bring 2 cups of water to a boil in a medium saucepan.
Add the rinsed rice to the boiling water, reduce the heat to low, and cover. Simmer for about 30-35 minutes, or until the rice is tender and all the water is absorbed.
Once cooked, fluff the rice with a fork and set it aside to cool to room temperature.
While the rice cools, wash and hull the strawberries. Slice them into halves or quarters, depending on their size, and set aside.
In a large salad bowl, combine the cooled brown rice, baby spinach, sliced strawberries, crumbled feta, toasted almonds, and finely diced red onion.
Prepare the dressing by whisking together the olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl until well combined.
Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
Garnish the salad with freshly chopped basil leaves before serving.
Serve immediately or refrigerate for up to an hour to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 39.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 869 mg | 18% | |
*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.
