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Rice and Spinach Salad
with roasted tomatoes and mushrooms / feta

Active: 40 min Total: 40 min
With rice, roasted vegetables and creamy dressing, this entree salad is super versatile. Serve it warm or at room temperature. It makes great leftovers and can also be served as a side dish for grilled steak or chicken.


Creamy Herb Dressing:
  • Cilantro - 2 Tbsp , leaves chopped
  • Green onions - 1 stalk , green and white parts chopped
  • Yogurt, Greek or plain - 1 Tbsp
  • Oil, olive - 4 Tbsp
  • Water - 1 Tbsp
  • Lemon juice - 2 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1/2 tsp
Rice and Spinach Salad:
  • Cauliflower florets - 12 oz , chopped
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Mushrooms, any button - 8 oz , quartered
  • Spinach - 5 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Italian seasonings - 1 tsp
  • Cheese, feta - 4 oz , crumbled
  • Nuts, pine (sub pepitas or chopped pecans) - 1/4 cup
Lemon Rice:
  • Rice, uncooked white or brown - 3/4 cup
  • Oil, olive - 1 Tbsp
  • Lemons - 1/2 , zest of


  1. Cook rice - Double if making Thursday's meal. If prepping right before cooking, get vegetables roasting before continuing with prep. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Toss with olive oil and lemon zest. (Can be done up to 5 days ahead)
  2. Cauliflower / Tomatoes / Mushrooms - Prep as directed and combine. (Can be done up to 3 days ahead)
  3. Spinach / Cilantro / Green onions - Prep as directed. Store spinach in a bowl lined with a paper towel to absorb excess moisture and prevent wilting. Combine cilantro and green onions in another bowl. (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees. Line a sheet pan with foil.
  2. Toss cauliflower, tomatoes and mushrooms in cooking oil. Add Italian seasonings and a pinch of salt and pepper. Transfer vegetables to sheet pan and bake until mushrooms are golden brown, stirring halfway through cooking, 20 to 25 minutes.
  3. While vegetables roast, make dressing by combining cilantro, green onions, yogurt, olive oil, water, lemon juice, vinegar and honey. For an extra creamy dressing, use an immersion blender to blend until smooth. Taste and season with some salt and pepper or additional lemon juice or honey.
  4. If rice was made ahead and refrigerated, reheat it briefly in the microwave or in a saute pan with some oil over medium heat just to take the chill off. (If you doubled rice for Thursday night, remember to save half.)
  5. Toss rice with spinach, roasted vegetables and feta. Top with half the dressing and toss to combine, adding the rest of the dressing if you like your salad more heavily dressed. Top salad with nuts and enjoy!



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