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Green Rice Salad With Balsamic Vinaigrette and Pine Nuts – Fresh, Nutty, and Satisfying

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked rice (cooled; jasmine, basmati, or brown rice all work)
  • 2 cups chopped mixed greens (spinach, arugula, kale, or a blend)
  • 1 cup chopped fresh herbs (parsley and mint are ideal; add basil if you have it)
  • 1 small cucumber, diced
  • 1 green bell pepper, diced (or use sugar snap peas for extra crunch)
  • 4 green onions, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/3 cup crumbled feta (optional, but recommended)
  • 1 ripe avocado, diced (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon honey or maple syrup (optional, to balance acidity)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Squeeze of lemon (optional for extra brightness)

Method
 

  1. Cook and cool the rice: Use leftover rice or cook fresh rice according to package directions. Spread it on a tray to cool quickly and prevent clumping. Rice should be at room temperature or chilled before mixing.
  2. Toast the pine nuts: Add pine nuts to a dry skillet over medium heat. Stir frequently for 2–4 minutes until golden and fragrant. Remove immediately to a plate to stop the cooking. Set aside.
  3. Make the vinaigrette: In a small bowl or jar, whisk the olive oil, balsamic vinegar, Dijon, garlic, honey, salt, and pepper. Taste and adjust with a pinch more salt or a squeeze of lemon if you like it brighter.
  4. Prep the greens and veggies: Chop the greens into bite-size pieces. Dice the cucumber and pepper. Slice the green onions. Roughly chop the herbs.
  5. Fluff the rice: Break up any clumps with a fork so the grains are separate. This helps the dressing distribute evenly.
  6. Toss the base: In a large bowl, combine rice, chopped greens, cucumber, pepper, green onions, and herbs. Drizzle about two-thirds of the vinaigrette over the salad and toss gently until everything looks lightly coated.
  7. Finish with extras: Fold in the toasted pine nuts and feta. Add the remaining vinaigrette if needed. If using avocado, add it last and gently mix to avoid smashing.
  8. Season and serve: Taste and add more salt, pepper, or a splash of balsamic as needed. Serve at room temperature for the best flavor, or chill for 20 minutes if you prefer it cold.