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Criapy rice salad served with the dressing drizzled over the top.

Crispy Rice Salad

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Delicious warm salad featuring the best of autumnal flavors. What a great new way to enjoy kale and Brussels sprouts!
Course Main Course, Salad
Cuisine American
Keyword crispy rice bacon, crispy rice salad, fall recipe, fall recipes, fall salad, fall vegan recipes, vegan fall recipe, warm brussels sprouts salad, warm salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 226.6
Author carleigh

Equipment

  • 2 Sheet pan
  • Parchment
  • Bowl or jar for the dressing

Ingredients

Cripy rice "bacon"

Salad base

  • 12 oz Brussels sprouts finely chopped
  • 2 cup kale chopped
  • 1 onion small, sliced into rings
  • 1 drizzle olive oil
  • salt and pepper to taste

Tahini dressing

  • ¼ cup tahini drippy
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp fresh parsley chopped
  • 2 tbsp warm water to thin, as desired
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400F and prepare two sheet pans. 
  • Add the cooked and cooled rice to one sheet pan, along with all of the listed seasonings and sauces. Toss until completely coated, and place in the oven on the top rack for 40 minutes, tossing halfway through, until crispy.
    Before taking it out of the oven, to achieve an even crispier rice, you can place your oven on broil at high heat for 1 to 2 minutes. 
  • While the rice bakes, prepare your warm salad base. On the second sheet pan, add the finely chopped Brussels sprouts, kale and onion, and toss. Add olive oil, salt and pepper, and place the oven on the lower rack for 20 minutes, until warmed and tender. 
  • While the rice and salad base cook, prepare the dressing. Combine all listed ingredients in a jar and whisk until smooth, adding 1 to 2 tablespoons of water as needed to thin. 
  • Remove the salad base from the oven and transfer to a bowl. Toss in the dressing and finish off with the crispy rice, which gives a "bacon bits" feel to the salad. 

Notes

  • If you're gluten-free, use tamari soy sauce. Otherwise, the recipe is fully friendly for those with gluten allergies.
  • Kale and Brussels sprouts both come from a cabbage family. If you can't get one (or both), you can also use broccoli, thinly shredded cabbage, or even cauliflower leaves.
  • There's only a small amount of chili oil, so feel free to adjust the level of spice.
  • You can serve this salad with a different dressing, too. Try it with ginger carrot miso dressing or vegan green goddess dressing!

Nutrition

Serving: 1g | Calories: 226.6kcal | Carbohydrates: 27.5g | Protein: 8.6g | Fat: 10.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4.6g | Sodium: 578.9mg | Potassium: 541.3mg | Fiber: 5.4g | Sugar: 4.5g | Vitamin A: 1727IU | Vitamin C: 85.6mg | Calcium: 101.1mg | Iron: 2.5mg