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–+ servings
Fruit and Nut Salad

Vibrant Fruit and Nut Salad: A Refreshing Summer Delight

A delightful medley of chewy dried fruits, crunchy toasted nuts, and hearty brown rice, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 cup Brown Rice Can be swapped with quinoa for a gluten-free option.
  • 1 cup Dried Fruit Mix of cranberries and blueberries recommended.
  • 1/2 cup Chopped Pecans Almonds or cashews can be used instead.
  • 1/2 cup Chopped Walnuts Sunflower seeds can be used for nut-free option.
For the Vegetables
  • 1/4 cup Finely Chopped Chives Green onions can be substituted.
  • 1/2 cup Finely Chopped Celery Omit for a softer salad.
  • 1/4 cup Finely Chopped White Onion Can swap for red or green onion.
For the Dressing
  • 1/4 cup Olive Oil Avocado oil is a good alternative.
  • 2 tablespoons Vinegar (e.g., apple cider or balsamic) Provides acidity.
  • 2 tablespoons Lemon Juice Can substitute with lime juice.
  • 1 clove Minced Garlic Adjust quantity for milder flavor.
  • 1 teaspoon Mustard Can be skipped for mustard-free dressing.
  • 1 tablespoon Coconut Sugar Honey or maple syrup can replace it.
  • to taste Sea Salt Adjust according to preference.
  • to taste Black Pepper Adjust according to preference.

Equipment

  • Mixing Bowl
  • jar
  • Pot

Method
 

Step‑by‑Step Instructions
  1. Begin by preparing the brown rice according to the package instructions, usually by boiling water, adding rice, reducing heat, and simmering covered for about 40–45 minutes.
  2. Allow the rice to cool completely before mixing it into the salad.
  3. While the rice cools, prepare the dressing by combining olive oil, vinegar, lemon juice, minced garlic, mustard, coconut sugar, sea salt, and black pepper in a jar. Shake vigorously until emulsified.
  4. In a large mixing bowl, combine the cooled brown rice, finely chopped chives, celery, and onion. Add dried fruits, chopped pecans, and walnuts. Stir gently.
  5. Pour the prepared dressing over the salad mixture and toss thoroughly.
  6. The salad can be served immediately or chilled for 30 minutes to an hour before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 38gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 6gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Toasting nuts before adding them enhances their flavor. Allowing the salad to sit improves flavor blending. Adjust the salt if using pre-salted nuts.

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