Gluten-Free Red Rice & Roasted Veg Salad Dressing Recipe

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Craving a simple recipe that's both brain-healthy and a hit with the whole family? Look no further than this gluten-free salad dressing recipe, perfect for drizzling over a vibrant mix of roasted veggies and red rice. It's a homemade dressing that's easy to whip up and packed with flavor, making your salad anything but ordinary!

Image image of a bowl of roasted veg and red rice salad topped in a creamy house gluten free salad dressing. The image shows a human hand pouring the dijon mustard dressing over top of the salad.

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👪Why your family will love this recipe
🥒Will picky eaters like this
🧠Brain Benefits
⏲️ Time-Saving Tip
🥗Ingredients for Your Gluten-Free Salad Dressing Recipe
💡Recipe Tips & Tricks
👩🏽‍🍳Step-By-Step Instructions
🥬Substitutions & Variations
🥡Storage
❔FAQ
🥣Make this salad next:
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If you're anything like me, you know the feeling of opening your fridge at the end of a long day, hoping to find something healthy, delicious, and ready-to-eat. And if you're also like me, you know the disappointment of not finding it. But don't worry, I've got your back with this roasted veg and rice salad topped with a creamy gluten-free salad dressing recipe.

As a mom of three energetic boys and a food blogger, I'm no stranger to the kitchen. But let's be honest, by dinner time, the thought of cooking can feel like running a marathon. That's why I'm a big fan of meals like this one - easy to prepare, perfect for batch cooking, and stays fresh in the fridge for days.

This hearty salad and homemade salad dressing is not just a meal; it's a lifesaver. It's my secret weapon against the chaos of weeknight dinners and the monotony of lunchtime sandwiches. And the best part? It's gluten-free, dairy-free, and packed with plant-based proteins - a perfect fit for our dietary preferences.

Having a good salad and dressing on hand can make all the difference. We also love making this easy gluten free vegan Ceaser dressing (doubles as a delicious wrap)!

So, are you ready to revolutionize your meal prep routine? Let's dive into this homemade gluten-free salad dressing that's about to become your new favorite.

👪Why your family will love this recipe

This is one of our favorite salad recipes because it is delicious, easy to make nutritious, and convenient. Here is why I know your family will love it too:

Taste: With a blend of hearty red rice, roasted veggies, and a tangy, creamy dressing, this salad is a flavor explosion that will have everyone coming back for seconds.
Nutrition: Packed with plant-based proteins, fiber, and healthy fats, this salad is a balanced meal that will keep your family fueled and satisfied.
Variety: Say goodbye to boring meals. This salad introduces a variety of textures and flavors, making mealtime exciting.
Convenience: Perfect for meal prep, this salad can be made ahead and enjoyed throughout the week, saving you time on busy days.

🥒Will picky eaters like this

Navigating mealtime with a picky eater can be a challenge. But this gluten-free salad dressing recipe might just be the solution you've been looking for. Here's why:

Familiar Ingredients: The salad is made with familiar ingredients like rice, sweet potatoes, and corn, which are often favorites among picky eaters.
Customizable: The salad can be easily customized. If your picky eater isn't a fan of a certain ingredient, you can simply leave it out or replace it with something they like.
Fun to Eat: The colorful veggies and creamy dressing make this salad visually appealing and fun to eat.
Dressing as a Dip: The healthy salad dressing can also be used as vegetable dips, making veggies more appealing to picky eaters.
Healthy Fats: The dressing is packed with healthy fatty acids from olive oil and almonds, which are essential for brain development and overall health.

Remember, every child is different, and it might take a few tries before they start to enjoy new foods. Check out this post if you are looking for some tips and resources.

Close up image of a bowl of red rice and roasted vegtable salad. The vegtables are squash, kale, red onion, corn and brocolli.

🧠Brain Benefits

While in graduate school my son fell ill and after a long journey he was left with some gut issues and damage. All my studies as a neuroscientist can to a halt as I witness firsthand the dramatic connection between the GI system and our brain. Since then I have always tried to create recipes centered around that connection and prioritized ingredients that promote brain health. Here are some reasons why I love serving this salad to my family:

Stabilizes Blood Sugar: Red rice provides slow-releasing energy that helps maintain stable blood sugar levels, essential for brain function (1).
Rich in Antioxidants: Sweet potatoes, kale, and broccoli are packed with antioxidants, including beta-carotene, which supports cognitive health (2,3).
High in Vitamin K: Broccoli and kale are loaded with vitamin K, a nutrient that supports brain health (3,4).
Good Source of Healthy Fats: Almonds and olive oil provide healthy fats, protein, and vitamin E, which can help protect the brain (5).
Rich in Polyphenols: Olive oil is rich in polyphenols, powerful antioxidants that may help protect the brain cells from damage and improve memory and learning (6).

Remember, a healthy diet is just one aspect of brain health. Regular physical activity, adequate sleep, and mental exercises are also crucial for maintaining a healthy brain.

⏲️ Time-Saving Tip

Prep while looking: To save time, make your dressing while the veggies are roasting and use a rice cooker or IP for the rice.
Prep Ahead: Chop your veggies and cook your rice the day before. This way, all you have to do is roast the veggies and assemble the salad.
Batch Cook: Make a double batch of the dressing and store it in the fridge. It stays good for up to a week and can be used on other salads or as a marinade.
Use Pre-Cooked Rice: In a pinch, you can use pre-cooked or instant rice to save time.
Store-bought salad dressings: although we love our dressing, I know hoe precious time can be. So don't sweat it if you want to use a store bought dressing. Store-bought ranch dressings and Italian salad dressings work great.
Frozen Veggies: If you're short on time, use frozen veggies. They're just as nutritious and save you the chopping time.

Close up image of a bowl of roasted veg and red rice and roasted vegatables. There are sliced almonds and a diced red onion in the background.

🥗Ingredients for Your Gluten-Free Salad Dressing Recipe

Before we dive into the recipe, let's talk about these simple ingredients. Each one has been carefully selected not just for its flavor, but also for its nutritional value.

Red Rice: A nutritious and hearty base that adds beautiful color to our salad.
Sweet Potato: Adds a touch of sweetness and a whole lot of vitamins.
Broccoli: A superfood that's packed with fiber and vitamins.
Red onion: for that extra crunch, you can use any kind of onion but I find with kids red onion has a milder taste.
Frozen Corn: A convenient and sweet addition that adds a nice crunch.
Kale: A nutrient-dense leafy green that's a powerhouse of vitamins.
Almonds: Adds a delightful crunch and a dose of healthy fats.
Olive Oil: A staple in my kitchen, perfect for roasting veggies and making that creamy dressing.
Salt: Just a pinch to enhance all the other flavors.

For the Salad Dressing:

Olive Oil: The base of our creamy dressing, providing healthy fats.
Apple Cider Vinegar: Adds a tangy kick that balances the richness of the oil.
Lime Juice: Fresh and zesty, it brightens up the dressing.
Garlic: I use garlic powder but if you want a stronger kick use fresh garlic. Garlic is a flavor powerhouse and will add depth to our dressing.
Oregano, Ground Cumin, Paprika, and Cayenne Pepper: A blend of spices that adds a warm, earthy flavor. Feel free to adjust the cayenne pepper to your family's spice tolerance.
Honey: A touch of natural sweetness to balance out the tang and spice.
Mustard: Adds a bit of zing and helps emulsify the dressing for a creamy texture.
Salt: To bring all the flavors together.

For full quantities, see the recipe card.

💡Recipe Tips & Tricks

Perfect Rice Every Time: To ensure your rice is perfectly cooked, rinse it in cold water until it runs clear. This removes excess starch and helps prevent sticking. Let the rice rest for a few minutes after cooking before fluffing it with a fork.
Seasoning is Key: Don't be shy with your seasonings. The spices in the dressing not only add flavor but also health benefits. Feel free to adjust the quantities to suit your taste. Remember, you can always add more, but you can't take it out!
Avoid Soggy Salad: To prevent your salad from getting soggy, make sure your roasted veggies are cooled before adding them to the salad. If you're planning to store the salad, keep the dressing separate and add it just before serving.
Creamy dressing: When making the dressing, add the oil slowly while whisking to help it emulsify and create a creamy texture. If you're using a mason jar, a good shake will do the trick!

👩🏽‍🍳Step-By-Step Instructions

Step 1: Preheat and Prep Your Veggies

Start by preheating your oven to 375 degrees. While it's heating up, gather all your veggies (except the kale) and toss them into a large bowl.

Drizzle them with olive oil and a sprinkle of salt, then give them a good toss to make sure they're well coated. Spread them out in a single layer on a baking pan and pop them in the oven for about 30-40 minutes. You're looking for a beautiful golden color - that's when you know they're done.

Step 2: Cook Your Red Rice

While your veggies are roasting, it's time to cook your red rice. Follow the package directions - I cooked mine in an instant pot with 1 ½ cups of water for 25 minutes.

Step 3: Whip Up Your Dressing

In a small mixing bowl, combine all the ingredients for the dressing. Give it a good whisk until it's well mixed.

Pro Tip: Using a mason jar for this step can make it even easier. Just put all the ingredients in, screw on the lid, and give it a good shake.

Step 4: Combine and Chill

Once your veggies and rice are done, add the rice to a large bowl and pour in your freshly made salad dressing. Toss it all together to make sure the rice is well coated. Then, add in your roasted veggies, kale, and almonds, and give it another good mix.

Pop the salad in the fridge for about an hour - this will cool it down and let all those delicious flavors meld together. Also feel free to add in some fresh herbs to give it a fresh and summery vibe. I love adding dill!

Pro Tip: The longer this salad sits, the better it tastes. It's the perfect dish to make ahead and enjoy throughout the week.

Close up image of a bowl of red rice, squash, kale, red onion, corn and brocolli.

🥬Substitutions & Variations

Use what you have! One of the best things about this recipe is its flexibility. You can easily substitute ingredients based on your preferences or what you have on hand. Plus this dressing is delicious on any kind of salad or even as a marinade for tofu, fish and chicken. Here are some suggestions:

Substitutions:

Red Rice: If you don't have red rice, you can use brown rice or quinoa for a similar texture and nutritional profile.
Sweet Potato: Butternut squash or regular potatoes would work well too.
Broccoli: Try cauliflower or Brussels sprouts for a different flavor.
Frozen Corn: Fresh corn or canned corn (drained) can be used instead.
Kale: Spinach or arugula can be a great alternative.
Almonds: Swap them with walnuts, pecans, or sunflower seeds.
Olive Oil: Avocado oil or grapeseed oil can be used in both the salad and the dressing.
Apple Cider Vinegar: You can use balsamic vinegar, red wine vinegar, or white wine vinegar instead.
Lime Juice: Lemon juice would work just as well.
Honey: If you prefer a vegan option, maple syrup is a great substitute.
Mustard: Dijon mustard or a spoonful of tahini can be used instead.
Garlic: If you have kids at home and the garlic is to strong for them, try using onion powder or eliminating it altogether. My kiddos all went through a phase where we had to reduce or eliminate certain spices to give them a chance to adjust and adapt to the flavor.

Variations:

Add Protein: For a protein boost, add some grilled chicken, tofu, or chickpeas.
Make it Cheesy: Sprinkle some nutritional yeast, parmesan cheese, or feta on top for an extra flavor kick.
Pasta Salad: Turn this into a cold pasta salad by replacing the red rice with your favorite gluten-free pasta. Similarly, you can add cooked potatoes for a delicious potato salad!
Creamy Salad Dressing: If you prefer a creamier dressing, add a dollop of Greek yogurt or a spoonful of mayonnaise to the dressing. Use a vegan version if you are dairy-free.
Health boost: Adding more fresh veggies and herbs is a great way to get in more nutrition. We love adding dill and diced tomatoes.

Remember, the best part about cooking is making a recipe on your own. So feel free to experiment and see what works best for you. And if you're ever in a pinch, don't forget that store-bought dressing like ranch can be a quick and easy substitute for homemade.

🥡Storage

Both the rice salad and gluten-free salad dressing recipe are perfect for meal prepping and can be stored in the fridge for easy, ready-to-go meals. Here's how to store and reheat it:

Fridge Storage:

Salad: Once the salad is completely cooled, transfer it to an airtight container. It will keep in the fridge for up to 5 days.
Dressing: Store the dressing in a separate airtight container or mason jar in the fridge. It will stay fresh for up to a week.

Reheating: This salad can be enjoyed cold straight from the fridge, or warm, here's how to reheat it:

Microwave: Place a portion of the salad in a microwave-safe dish and heat it for 1-2 minutes, until it's warmed to your liking. Remember to stir halfway through for even heating.
Stovetop: Warm the salad over medium heat in a saucepan, stirring occasionally, until it's heated through.

Remember to only reheat the amount you plan to eat. Repeatedly reheating and cooling the salad can affect its texture and flavor.

❔FAQ

How do I prevent my salad from getting soggy?

To prevent your salad from getting soggy, make sure your roasted veggies are completely cooled before adding them to the salad. Also, store the dressing separately and add it just before serving.

Is rice gluten-free?

Yes, all varieties of rice — including red, brown, black, and white rice — are naturally gluten-free. So, this salad is a great option if you're following a gluten-free diet.

Can I make this salad ahead of time?

Absolutely! This salad is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to 5 days. Just remember to store the dressing separately and add it just before serving.

What can I serve with this salad?

This salad is a meal in itself, but if you want to add something extra, it pairs well with grilled chicken or tofu for added protein. You could also serve it with a side of gluten-free bread or crackers.

Top down image image of a bowl of roasted veg and red rice salad topped in a gluten free salad dressing. The image shows a human hand with a spoon mixing the salad.

🥣Make this salad next:

I hope you enjoyed this roasted vegetable rice salad and our gluten-free salad dressing recipe. If you want more easy family-friendly gluten-free recipes be sure to check these out:

And if you made our gluten-free dressing please share and tag me in your recreations over on Instagram or comment below! I love seeing what you guys come up with.

Until then, tchau

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