Ingredients
Salad Ingredients
- 1 package Success basmati rice
- 4 cups shredded Brussels sprouts
- ¼ cup dried cranberries
- 1 small sweet red apple, chopped
- ¼ cup roasted, salted pumpkin seeds
- ½ cup crumbled feta cheese
Dressing Ingredients
- ¼ cup extra-virgin olive oil
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Pinch of black pepper
Instructions
- Cook the rice: Prepare the basmati rice according to the package directions, ensuring it’s perfectly tender. Once cooked, set it aside to cool slightly.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until the mixture is smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, add the shredded Brussels sprouts, cooked basmati rice, dried cranberries, chopped sweet red apple, roasted salted pumpkin seeds, and crumbled feta cheese.
- Toss with dressing: Drizzle the prepared dressing over the salad ingredients and gently toss everything together until evenly coated and well mixed.
Notes
- For best texture, shred Brussels sprouts finely and chill them before mixing for extra crunch.
- Use fresh lemon juice for the dressing to enhance flavor brightness.
- Substitute feta with goat cheese or omit for a dairy-free option.
- To make this salad vegan, skip the feta or use a plant-based cheese alternative.
- This salad is great served immediately or chilled for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
