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Add the rice, water and pinch of salt to a small pot over a high heat. Set the heat to high and bring the rice to a boil.
Once boiling, turn the heat down medium or medium-low to maintain a gentle simmer. Add a fitted lid and let cook about 10-12 minutes until the liquids have mostly evaporated.
Keep the lid on, but remove the rice from the heat. Set aside for about 5 minutes then remove the lid and fluff up the rice.
Make the Vinaigrette: Combine all of the vinaigrette ingredients in a small cup or jar and whisk until well combined. Taste and season with more salt, pepper and lemon juice as needed. Set aside.
Prepare the remaining salad ingredients as needed: wash the salad greens, grate the carrots, dice the apple and celery, and chop the parsley.
Once the rice has been cooked and slightly cooled, add it to a large salad bowl along with the salad greens, apple, carrot, celery, peanuts, pepitas and parsley. Toss to combine.
Pour the vinaigrette over the salad and toss again until everything is well coated in dressing. Taste the salad and season as you see fit and enjoy.
Store leftovers covered in an airtight container in the fridge for up to 5 days.