Black Rice & Date Salad with Balsamic Vinaigrette

This Black Rice & Date Salad with Balsamic Vinaigrette is a delightful combination of flavors and textures that will have you reaching for seconds. With the nutty taste of black rice, the sweetness of dates, and the creamy tang of feta, this salad is perfect for a light lunch or as a side dish at your next gathering. The balsamic vinaigrette ties all the ingredients together, adding a zesty kick that enhances the overall experience. Let’s dive into this vibrant dish that’s not only delicious but also packed with nutrients!

What You’ll Love About This Recipe

You’ll absolutely adore this Black Rice & Date Salad with Balsamic Vinaigrette for several reasons:

• Colorful Ingredients: The contrasting colors make this salad visually appealing.
• Nutritious: Black rice is high in antioxidants, and the addition of walnuts and spinach enhances its health benefits.
• Easy to Prepare: This dish can be whipped up in under 30 minutes!
• Versatile: Enjoy it as a main dish or a side, making it perfect for any occasion.

What We’re Using

• 1 cup black rice (uncooked, rinsed well) – for a nutty flavor and beautiful color.
• 1/4 cup walnut pieces – adds crunch and healthy fats.
• 4 cups spring mix or baby spinach – a fresh base full of vitamins.
• 1 cup dates (halved) – for natural sweetness.
• 1/3 cup crumbled feta (reduced-fat) – adds creaminess and tang.
• 2 tablespoons balsamic vinegar – for a zesty vinaigrette.
• 2 tablespoons extra virgin olive oil – to balance flavors.
• 2 garlic cloves (finely minced) – for a savory aroma.
• 1 teaspoon Dijon mustard – to enhance the vinaigrette.
• 1 teaspoon honey – for a touch of sweetness.
• 1/4 teaspoon kosher or sea salt – to elevate the flavors.
• 1/4 teaspoon black pepper – for a hint of spice.

Appliances & Accessories

• Medium saucepan: For cooking the black rice.
• Mixing bowl: To combine the salad ingredients.
• Whisk: For mixing the vinaigrette.
• Knife and cutting board: To chop garlic and halve the dates.

Black Rice & Date Salad with Balsamic Vinaigrette in Steps

Step 1: Cook the Black Rice

Begin by rinsing 1 cup of black rice thoroughly under cold water. In a medium saucepan, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.

Step 2: Prepare the Vinaigrette

In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 2 tablespoons of extra virgin olive oil, 2 finely minced garlic cloves, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until well combined.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooked black rice, 4 cups of spring mix or baby spinach, 1 cup of halved dates, and 1/4 cup of walnut pieces. Drizzle the vinaigrette over the salad and toss gently until everything is well coated.

Step 4: Add the Feta

Sprinkle 1/3 cup of crumbled reduced-fat feta over the salad. Give it a gentle toss to combine, being careful not to break up the feta too much.

Step 5: Serve and Enjoy

Transfer the Black Rice & Date Salad to a serving dish or individual plates. Enjoy it fresh, or let it sit for a few minutes to allow the flavors to meld.

Seasonal Serving Ideas

• Serve as a light lunch during the warm months.
• Pair with grilled chicken or fish for a heartier meal.
• Bring to a potluck or picnic for a unique dish.
• Add roasted seasonal vegetables for extra flavor in the fall.

Cook’s Commentary

This Black Rice & Date Salad with Balsamic Vinaigrette is as flexible as it is delicious. Feel free to swap out walnuts for pecans or almonds if you prefer. You can also experiment with different greens like arugula or kale. The sweetness of the dates can be substituted with dried cranberries or apricots if you’re looking for a different flavor profile. The balsamic vinaigrette can easily be adjusted to suit your taste—add more honey for sweetness or more vinegar for tanginess. You can even add a sprinkle of cilantro lime rice on the side for a refreshing twist!

Refrigerate, Freeze, Reheat

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to prepare it ahead of time, keep the vinaigrette separate until serving to prevent the greens from wilting. Freezing is not recommended due to the texture of the salad components, especially the greens and feta.

Ask & Learn

Can I use another type of rice?

Absolutely! While black rice provides unique flavor and nutrition, you can substitute it with brown rice or quinoa for different textures and tastes.

Can I make this salad vegan?

Yes! Simply omit the feta or substitute it with a plant-based cheese alternative to keep the salad vegan.

What can I add for extra protein?

Grilled chicken, chickpeas, or even quinoa would be fantastic additions to boost the protein content of this salad.

How can I make this salad more filling?

Consider adding roasted sweet potatoes or avocados for healthy fats and additional fiber, making it a satisfying meal.

Desserts to Finish

• Lemon Sorbet – a refreshing finish to cleanse the palate.
• Chocolate Avocado Mousse – for a creamy, indulgent dessert that complements the salad.
• Fruit Salad with Mint – light and refreshing to round off your meal.

Ready to Cook?

With its vibrant colors and delectable flavors, this Black Rice & Date Salad with Balsamic Vinaigrette is sure to become a favorite in your household. Whether you’re enjoying it as a light lunch or serving it at a gathering, this salad is packed with nutrients and tastes incredible. Gather your ingredients, and let’s get cooking!

Black Rice & Date Salad with Balsamic Vinaigrette

This Black Rice & Date Salad is bursting with flavors! Nutty black rice and sweet dates come together with a zesty balsamic vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup black rice (uncooked, rinsed well)
• 1/4 cup walnut pieces
• 4 cups spring mix or baby spinach
• 1 cup dates (halved)
• 1/3 cup crumbled feta (reduced-fat)
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic (finely minced)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper

Equipment

• Medium saucepan
• Mixing Bowl
• Whisk
• Knife
• Cutting board

Method

 

1. Begin by rinsing 1 cup of black rice thoroughly under cold water. In a medium saucepan, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
2. In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 2 tablespoons of extra virgin olive oil, 2 finely minced garlic cloves, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until well combined.
3. In a large mixing bowl, combine the cooked black rice, 4 cups of spring mix or baby spinach, 1 cup of halved dates, and 1/4 cup of walnut pieces. Drizzle the vinaigrette over the salad and toss gently until everything is well coated.
4. Sprinkle 1/3 cup of crumbled reduced-fat feta over the salad. Give it a gentle toss to combine, being careful not to break up the feta too much.
5. Transfer the Black Rice & Date Salad to a serving dish or individual plates. Enjoy it fresh, or let it sit for a few minutes to allow the flavors to meld.

Notes

• Enjoy this salad fresh for the best flavor.
• Store leftovers in an airtight container for up to 3 days.
• Keep the vinaigrette separate until serving to avoid wilting the greens.