Apple, Walnut, Cranberry & Brown Rice Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Home Made Christmas

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.


For the Dressing

  • 2 small cloves garlic, pressed
  • 1 tablespoon honey
  • 1 teaspoon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • Sea salt and freshly ground black pepper to taste

For the Salad

  • A few drops of fresh lemon juice
  • 2 apples (Cortland or Braeburn), not peeled, diced
  • cups (200 g) brown rice, cooked, at room temperature
  • Heaping ½ cup (75 g) dried cranberries (or raisins), coarsely chopped
  • 1 bunch fresh chives, finely chopped
  • ¾ cup (75 g) walnuts, coarsely chopped
  • ¼ cup (30 g) toasted black sesame seeds



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.


Add the walnuts and sesame seeds at the last moment, folding them through the salad, and serve immediately.