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Horizontal image of a bowl of mixed rice, fruits, and vegetables in a white bowl.

Brown Rice Salad with Apples, Dried Cranberries, and Peas

  • Author: Sarah Hagstrom
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


This brown rice salad is a filling gluten-free option for a quick meal or a simple side, super tasty with apples, pecans, peas, and a fresh vinaigrette.



For the Salad:

  • 1 cup brown rice
  • 1 cup chopped apples (about 1 small apple)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted and chopped
  • 1/2 cup green peas, fresh or frozen and thawed
  • 2 tablespoons finely sliced green onion
  • Salt and pepper, to taste

For the Dressing:

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon whole grain mustard
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons honey
  • Salt and pepper, to taste


  1. Cook rice according to package directions. Cool completely and set aside.
  2. Place all salad ingredients, except for the rice, in a large bowl. Mix well. Add the rice and mix again until completely incorporated.
  3. Make the dressing by whisking together all of the dressing ingredients in a small bowl. Season to taste with salt and pepper.
  4. Pour the dressing onto the salad and stir. Season to taste with salt and pepper. Serve immediately, or chill and serve later.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Grain Salad
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: brown rice, salad, apples, cranberries, peas