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Arugula & Brown Rice Salad

When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 7 cups fresh arugula or baby spinach (about 5 ounces)
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup crumbled feta cheese
  • 3/4 cup loosely packed basil leaves, torn
  • 1/2 cup dried cherries or cranberries
  • 1/4 cup olive oil
  • 1/4 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Heat rice according to package directions. Transfer to a large bowl; cool slightly.
  • Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts
2 cups: 473 calories, 22g fat (5g saturated fat), 15mg cholesterol, 574mg sodium, 53g carbohydrate (17g sugars, 7g fiber), 13g protein.

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Average Rating:
  • Brittany
    Jan 27, 2021

    This is a go-to for me now. So yummy!

  • martyr333
    Mar 24, 2017

    Quick tasty and filling. I had goat cheese, it was a good veggie dinner for us. I also added some toasted walnuts.

  • meerb98
    Dec 10, 2015

    Fantastic! Easy and healthy all rolled into one. My husband and I have made this at least a half dozen times. A great weeknight light meal.