Vegan Warm Winter Salad with Rice, Lentils, Arugula, and Cilantro Tahini Sauce Recipe
A hearty and nutritious vegan warm winter salad featuring red rice, a trio of sprouted lentils, fresh arugula, and toasted sliced almonds. This gluten-free salad is tossed in a rich, velvety cilantro tahini dressing, providing a perfect balance of flavors and textures to enjoy as a satisfying dinner or meal prep option. Ready in just 50 minutes, it makes a deliciously wholesome dish to eat throughout the week.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Scale
Salad Ingredients
- 1 cup red rice
- 1 cup sprouted lentil trio (green, brown, and black lentils; e.g. TruRoots Sprouted Lentil Trio)
- 3 ounces arugula
- 1/2 cup toasted sliced almonds
- Salt and pepper, to taste
Cilantro Tahini 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 (adjust for desired consistency)
- 3 tablespoons extra virgin olive oil
Instructions
- Cook the Rice: Prepare the red rice according to the package directions, ensuring it is fully cooked and fluffy. Set aside once done.
- Cook the Lentils: Cook the sprouted lentil trio following the package instructions. Once cooked, drain any excess water and set the lentils aside.
- Prepare the Cilantro Tahini Sauce: In a blender, combine the tahini, chopped cilantro, garlic, coconut milk, water, and extra virgin olive oil. Blend until the sauce is smooth and creamy. Adjust water amount as needed to reach your preferred consistency.
- Assemble the Salad: In a large bowl, combine the cooked red rice, cooked lentils, and fresh arugula. Mix gently to combine the ingredients evenly.
- Add Toppings and Dressing: Sprinkle the toasted sliced almonds over the salad. Drizzle generously with the cilantro tahini sauce. Season with salt and pepper to taste.
- Serve: Toss everything lightly if desired and serve warm. This salad can also be enjoyed at room temperature or chilled for leftovers.
Notes
- Use sprouted lentils for added nutrition and quicker cooking time.
- Adjust garlic quantity in the sauce to your taste preference.
- The salad is gluten-free and vegan, making it suitable for those dietary needs.
- Make a large batch for meal prep; this salad stores well in the fridge for several days.
- For extra flavor, toast the almonds just before adding to the salad.
Keywords: warm winter salad, vegan salad, gluten free salad, red rice salad, lentil salad, cilantro tahini sauce, healthy dinner, plant-based meal
