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Pear, Arugula, Brown Rice Salad

This post of from my old blog, but it is a goodie. I had two holiday parties last week and a couple more coming up. Then I head to Florida for the holiday. My game right now is all about balance. This is one of my go-to reset button salads and I am looking forward to it on my menu this week for lunch. 

It can be so hard to eat healthy while during the holiday season and especially when traveling. Chris and I usually have an extensive list of indulgent items we crave when we visit Florida.  All of which are totally better than a sucky salad (expect this one); none of which are particularly healthy. But they are so, so good. So I'm balancing hard now so I can indulge just a bit later. 

Things we look forward to: Pub Subs, fried okra, Blue Bell Banana Pudding Ice Cream, and beer. Also, fried chicken and waffles from Metro Diner.

So now, we salad. 

I'll be loading up on my greens and busting my ass at the gym. Basically, I'm training for the holidays.

I didn't really have a plan when I started making this salad, but I usually have a few basic guidelines. First, I start with a big bowl of glorious greens.

My current obsession: arugula. It has a bright, peppery kick I can't get enough of.

I always like to add a bit of sweetness to my salads, and I had a nice ripe pear for this one. The brown rice adds a little more substance and protein to help everything stick to my bones a little it longer.

I keep the dressing simple with oil and vinegar and then top it all off with some toasted walnuts, salt and pep. Now, eat, hit reset, so you can go play again.

Pear, Arugula and Brown Rice Salad

Serves 1

  • 2 cups/1 large hand full arugula
  • 1/4 cup chopped pear
  • 4oz cooked brown rice (or any other grain of your choice)
  • 1 tablespoon walnuts, toasted
  • 2 teaspoons walnut oil
  • 2 teaspoons white balsamic vinegar
  • salt and pepper to taste.

Cook rice according to package directions. I actually keep frozen rice on hand for quick salads and sides.

In a small skillet over medium heat, toast walnuts until they begin to brown and become fragrant, about 5 minutes. While toasting, stir the walnuts to ensure they don't burn and toast evenly.

In a medium salad bowl, combine the arugula, walnut oil, and balsamic. Top with brown rice, pears, and walnuts. Add salt and pepper to your liking and go for it. Guilt free.


It feels so good to hit reset.

Cheers,

Erica