Apple, Walnut, Cranberry & Brown Rice Salad

Name: Apple, Walnut, Cranberry & Brown Rice Salad
Yield: Serves 4
Ingredients: 2 tablespoons white balsamic or white wine vinegar; ¼ cup (30 g) toasted black sesame seeds; Heaping ½ cup (75 g) dried cranberries (or raisins), coarsely chopped; 2 tablespoons olive oil; 2 small cloves garlic, pressed; Sea salt and freshly ground black pepper to taste; A few drops of fresh lemon juice; ¾ cup (75 g) walnuts, coarsely chopped; 1 teaspoon mustard; 1½ cups (200 g) brown rice, cooked, at room temperature; 2 apples (Cortland or Braeburn), not peeled, diced; 1 tablespoon honey; 1 bunch fresh chives, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

A really delicious side dish that I will easily eat for lunch, too. If you do want to eat it hot, heat up the rice before mixing it. But I like it just warm or at room temperature as well.

If you make the salad at least an hour in advance, the rice can really absorb the flavors, which only improves the dish.

Ingredients

For the Dressing

2 small cloves garlic, pressed
1 tablespoon honey
1

Side dish
Gluten-free
Vegetarian

Method

Prepare

Whisk together all the ingredients for the dressing.

Drizzle lemon juice over the apples to prevent discoloration and combine them with the rice, along with the cranberries and chives. Pour the dressing over the salad and toss well. Let the salad stand for a while, to allow the flavors to be absorbed.