A delicous and simple salad of all my favorite seasonal winter vegetables and hearty brown rice. This brown rice winter harvest salad features seasonal broccoli, carrots, and apples! I enjoy it cold, straight from the refrigerator, or slightly warmed up. Either way it’s a crowd pleaser and easy to prepare if you think ahead with chopping veggies or purchasing pre-cut.
I love making a big batch of this to enjoy throughout the week. It pairs perfectly with sautéed salmon or lentils for added protein. Today I enjoyed it over a bed of chopped spinach with a sprinkle of hemp seeds. Because this brown rice winter harvest salad recipe includes chopped apples, I recommend enjoying this dish within two to three days of preparation. The lemon juice does keep the apples from browning, but only for so long!
I use fresh cilantro and parsley here, but mint would be delicious too! Fresh herbs always liven up vegetable packed dishes like this. Feel free to experiment with any fresh herbs you have on hand. I also julienned my carrot, then chopped. Don’t have a julienne? You can just chop carrots into small pieces, use a food processor, or buy matchsticks for an even easier prep. Another simple swap to make this dish even easier is to buy broccoli rice rather than steaming and chopping broccoli florets into bite-size pieces. I’m all about the substitutions and making meal time quick, simple, and easy for you to enjoy with your family!
If you love this brown rice winter harvest salad as much as I do, you should check out some of my other salad recipes featuring crunchy fresh apples on the website. Some of my favorites include this BRUSSEL SPROUT AND APPLE SALAD as well as this ASPARAGUS APPLE SALAD with No Crumbs Left’s MARINATED RED ONIONS.
- 1 c brown rice, prepared
- 1 c broccoli, lightly steamed and finely chopped
- 1 carrot, julienned into bite-size pieces AKA 'matchstick'
- 1/3 red onion, finely diced
- 1 small apple, chopped
- 1/4 c pistachios, roughly chopped
- 1/4 c raisins
- 1/2 lemon, juiced
- 1/4 c olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 c fresh parsley or cilantro, roughly chopped
- In a large mixing bowl, add all salad ingredients. Mix to combine. Enjoy or refrigerate for up to four days.
Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 268mgCarbohydrates: 43gFiber: 6gSugar: 16gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.