• Heat a skillet over medium heat, add a little olive oil, and sauté the Brussels sprouts until they take on a light color. Remove from heat and set aside.

For the rice

• Place a large pot with plenty of water over medium heat, add a little olive oil, salt, and pepper. Once it starts to boil, add the rice and cook for 7 minutes.
• Drain the rice and set aside.

For the dressing:

• Combine the olive oil, vinegar, honey, cinnamon, salt, and pepper in a bowl. Whisk well and set aside.

For the assembly:

• In a large serving bowl, combine the rice, red onion, toasted almond slivers, and pomegranate seeds. Drizzle with a bit of the dressing and mix well.
• Add the baby spinach, blue cheese, and Brussels sprouts. Toss again and serve.