Introduction

This vegan warm winter salad combines hearty rice and a blend of lentils with fresh arugula and crunchy toasted almonds. Coated in a creamy cilantro tahini sauce, it’s a comforting and nutritious dish perfect for cold evenings. Easy to prepare and gluten-free, this salad is great for meal prep and enjoying throughout the week.

The image shows a white bowl filled with a colorful salad resting on a white cloth on a white marbled surface. The salad has three main layers: the bottom layer contains small brown grains, the middle layer consists of dark green leafy vegetables, and the top layer is a light green creamy dressing drizzled unevenly over the greens. Small chunks of reddish-brown pieces are scattered throughout the salad, adding texture and contrast. The bowl is viewed slightly from above, with a blurry background featuring lime wedges and a glass of green liquid. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup red rice

1 cup sprouted lentil trio (such as TruRoots with green, brown, and black lentils)

3 ounces arugula

1/2 cup toasted sliced almonds

Salt and pepper to taste

For the Sauce:

1/4 cup tahini

1/2 cup chopped cilantro

1-2 teaspoons chopped garlic (about 1 large clove)

3 tablespoons coconut milk

3-4 tablespoons water

3 tablespoons extra virgin olive oil

Instructions

Step 1: Cook the red rice according to the package directions until tender. Set aside.

Step 2: Cook the sprouted lentil trio as per package instructions. Drain well and set aside.

Step 3: In a blender, combine tahini, chopped cilantro, garlic, coconut milk, water, and olive oil. Blend until smooth, adding more water if needed to reach your desired dressing consistency.

Step 4: In a large bowl, mix the cooked rice, lentils, and fresh arugula. Season with salt and pepper to taste.

Step 5: Top the salad with toasted sliced almonds and drizzle generously with the cilantro tahini sauce before serving.

Tips & Variations

Substitute the lentil trio with any cooked lentils or beans you have on hand for a different texture and flavor.

To make it nut-free, replace the almonds with toasted pumpkin seeds or omit them entirely.

Add a squeeze of fresh lemon juice to the dressing for extra brightness.

Serve the sauce on the side if you prefer to control how much dressing each serving gets.

FAQs

Can I use regular lentils instead of the sprouted lentil trio?

Yes, regular lentils work well in this salad. Just cook them until tender, drain, and proceed with the recipe as usual.

Is this salad good served cold or warm?

This salad tastes great either warm or at room temperature. If serving warm, reheat the rice and lentils gently before mixing with the fresh arugula and sauce.