Ingredients
>
1 cup instant brown rice
>
1 lb carrots
>
4 tbsp olive oil
>
1 cup roasted almonds
>
2 tbsp lemon juice
>
2 cups baby kale
>
1 cup pomegranate seeds
>
1 (7 oz) cup red grapefruit segments, drained
>
¼ cup mint
Steps
1
Preheat the oven to 400°F. Cook the brown rice according to package directions. Slice the carrots diagonally, toss with 1 tbsp olive oil, and arrange on a sheet pan. Roast for 20 min., turning halfway. Coarsely chop the almonds and set aside.
2
In a large salad bowl, gently toss the cooked rice with the remaining olive oil, lemon juice, kale, almonds, roast carrots, and pomegranate. Season with salt and pepper to taste. Carefully spoon the grapefruit and its juice on top of the salad, and garnish with mint.
