Baked Brussels Sprouts and Crispy Rice Salad - a delicious vegan winter salad. Since this salad has no lettuce, it will not get soggy. This salad is baked and warm so it is perfect for those cooler winter days. The maple soy dressing is also so good.
I love a good baked salad recipe. For more yummy warm salad recipes try my baked carrot salad, my baked sweet potato salad or my baked carrot and cabbage salad.
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Why you'll love this warm brussels sprout and edamame salad
It is easy to make and ready in less than 40 minutes.
It is vegetarian, vegan and can be made gluten free.
Thanks to the edamame this recipe is high in protein.
It is perfect the perfect healthy winter salad.
The cashews give this salad the perfect crunch!
Ingredients
- brussels sprouts
- jasmine rice
- sesame oil
- olive oil
- soy sauce or tamari
- rice vinegar
- maple syrup
- garlic
- lime
- red bell pepper
- edamame
- cashews
- cilantro
See the recipe card for full information on ingredients and quantities.
Substitutions
- olive oil - can be subbed with avocado oil.
- maple syrup - can be subbed with honey.
- cilantro- can be subbed with parsley or mint.
Step-by-Step Instructions
Bake brussels and rice.
Mix together dressing.
Toss together salad.
Serve and enjoy!
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. I love Thrive Market olive oil or Brightland.
If you are sensitive to salt use a low sodium soy sauce.
If you are gluten free use tamari.
Recipe FAQS
Brussels sprouts are incredibly healthy for you. They are a cruciferous vegetable which have anti-cancer properties.
Edamame is made from soybeans, therefore it is a legume and a good source of protein and carbs.
Other salads to try
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Baked Brussels Sprouts and Crispy Rice Salad
Ingredients
Baked ingredients
- ~14 brussels sprouts - finely sliced
- 1 cup jasmine rice
- 1 tablespoon toasted sesame oil
- ½-1 teaspoon salt
- ½ teaspoon garlic powder
- black pepper to taste
Dressing
- ¼ cup olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 2 tablespoons rice vinegar
- ½-1 tablespoon maple syrup
- 1 clove garlic - grated
- juice from ½ lime
Other ingredients
- 1 red bell pepper - finely chopped
- 1 ½ cups cooked + shelled edamame
- ½ cup cashews - finely chopped
- ½ cup cilantro - finely chopped
Instructions
- Preheat oven to 400 degrees.
- Add brussels and rice to a nonstick sheet pan or a sheet pan lined with parchment paper. Toss with oil, salt, pepper and garlic powder. Bake for 20-25 minutes until brussels are cooked through and rice is crisp.
- Add all dressing ingredients to a jar or bowl and mix to combine.
- Toss together dressing with all salad ingredients and dig in.
Kristi says
delicious!