Brussels sprouts and brown rice salad

Easy and flavorful sautéed Brussels sprouts and brown rice salad that makes the perfect side dish with garlic, bright lemon flavor and crunchy walnuts!

This recipe is my take on Brussels sprouts, but make a salad out of it! This dish is garlicky, lemony, and the warm, fluffy rice tastes amazing with the tender Brussels sprouts and crunchy walnuts. I’m well aware that not everyone is a Brussels sprouts fan (haters, where are you??), but I actually find this dish a bit tastier for those who don’t really love Brussels sprouts when the leaves are separated rather than in a salad. I lightly sautéed them in some olive oil and garlic, then tossed the Brussels sprouts along with warm brown rice and crunchy walnuts and drizzled with some fresh lemon juice and zest! Simple and yet so delicious. You can also use my Lemon Dijon Dressing on this salad for even more flavor!

Why you will love this recipe

• Easy to make with just a few simple ingredients.
• Can be easily prepared in advance for quick assembly.
• A great holiday side dish or even a light and tasty lunch.
• Healthy and tasty!
• Super versatile and would taste great with some roasted butternut squash, dried cranberries, or a variety of other nuts.

ingredients you need

• Cauliflower – the star of this salad and you should rinse them well, cut off the ends and separate all the leaves
• Brown rice – You can also use plain white rice, wild rice, quinoa or even cauliflower rice
• vegetable broth – This adds extra flavor to the brown rice, but feel free to use chicken broth or even water if that’s all you have on hand
• lemon – this spices up the salad and you should also use the peel!
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold pressed and organic for the best flavor (in my opinion).
• garlic – You can use fresh chopped garlic or chopped garlic from the jar
• salt and pepper
• walnuts – I made these candied walnuts which add a nice crunch and a little sweetness to the salad, but you can use chopped pecans, almonds or cashews too

Other fun additions

• Roasted butternut squash would go great in this salad
• A sprinkling of parmesan cheese
• Dried cranberries or raisins
• Other chopped nuts or pepitas
• My Lemon Dijon Herb Dressing would taste amazing on this salad!
• Added protein like chickpeas, shredded chicken, or even lentils
• You can also swap out the brown rice for some quinoa, wild rice, or cauliflower rice

How to make this Brussels sprouts salad

I absolutely love how easy this side dish is to make, but I want to give you a little warning. The ONLY time consuming part is chopping and separating all the Brussels sprouts leaves. A bit of a hassle but the end result is worth it and makes such a beautiful side dish!

1. Make brown rice. I made the brown rice right in my Instant Pot, which is hands down my favorite way to make brown rice because it comes out perfectly fluffy every time and you can just set it off and forget it. Feel free to cook the brown rice using whatever method works best for you.
2. Prepare Brussels sprouts. Wash and trim the Brussels sprouts, then remove all the leaves. Alternatively, you could simply shred the sprouts to speed things up to speed up the process, but I personally prefer the look of the leafy sprouts in this dish!
3. sear. Not only does this add flavor to the Brussels sprouts, but it really makes that bright green color pop! Drizzle a little olive oil in a large skillet and add Brussels sprouts leaves and garlic and season with salt and pepper. Sauté for just 1 to 2 minutes, just enough to coat with garlic and warm through. We want a vibrant green color and a good crisp, not charred brown leaves!
4. Arrange the salad. In a large bowl, combine the Brussels sprouts, warm brown rice, and walnuts, and add the lemon juice and zest. Season with additional salt and pepper if needed and enjoy!

preparation and storage

progress: To prepare this salad ahead of time, cook the brown rice and wash, cut, and separate the Brussels sprouts leaves. Keep the rice and sprouts in separate containers and when you’re ready to make the salad, simply warm up the brown rice and sauté the sprouts with olive oil and garlic according to directions.

To store: This salad can be stored in a sealed, airtight container in the refrigerator for about 3 to 4 days. Feel free to enjoy the salad cold or warm it up briefly in a pan or microwave.

More Brussels Sprouts Recipes You’ll Love

I hope you all enjoy this Brussels Sprout Brown Rice Salad and if you love this recipe as much as we do, please leave me a five star rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your delicious recoveries!