For the salad:

Juice of 1/2 lemon

1/2 apple, thinly sliced

150 grams (1 cup) of cooked and cooled brown rice

1 teaspoon finely chopped rosemary leaves

1 tablespoon dried cranberries

2 tablespoons chopped roasted almonds

A handful of arugula or thin ribbons of lacinato kale

For the dressing:

2 teaspoons maple syrup

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

Salt and pepper, to taste

A handful of arugula or thin ribbons of lacinato kale

DIRECTIONS

Squeeze lemon juice over the apple slices and toss to combine. Toss through the remaining salad ingredients, then tip into your lunchbox.

Combine the dressing ingredients in a small jar or container with a tight-fitting lid if you plan to take your salad on the go. Season to taste with salt and pepper.

Pour the dressing over the salad just before serving and toss well.

Recipe by Carolyn Jung of FoodGal.

Adapted from “152 Non-Sad Lunches” by Alexander Hart