Easy, garlicky sautéed Brussels sprout and brown rice salad — a bright, crunchy fall side or light main: tender sautéed sprout leaves, warm fluffy brown rice, lemon zest and juice, and crunchy walnuts.
This Brussels sprout and brown rice salad is an easy, flavorful dish that balances warm, nutty rice with bright lemon, garlic, and the satisfying crunch of walnuts. Separating the Brussels sprout leaves turns a vegetable some people shy away from into a fresh, salad-like preparation that keeps a pleasant crunch and vivid green color. A quick sauté with olive oil and garlic softens the leaves just enough, then everything is combined with warm brown rice and finished with lemon juice, lemon zest, and chopped walnuts. The result is simple, healthy, and versatile — it works as a Thanksgiving side, a light lunch, or a make-ahead dish for busy weeknights.
Brussels Sprout and Brown Rice Salad
Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 4
Why You’ll Love this Recipe
- Simple ingredients and straightforward steps.
- Can be prepped ahead for quick assembly.
- A great Thanksgiving side or a bright, satisfying lunch.
- Vegan, healthy, and naturally full of fiber and flavor.
- Highly adaptable — try roasted squash, dried fruit, different nuts, or a vinaigrette for variations.
Ingredients You’ll Need
- 1 cup uncooked brown rice
- 1 3/4 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups Brussels sprout leaves (washed, trimmed, and separated)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Juice and zest of 1 lemon
- 1/4 cup walnuts (candied or plain, chopped)
Other Fun Additions
- Roasted butternut squash or sweet potato cubes
- Grated or shaved Parmesan for a savory finish
- Dried cranberries, raisins, or diced apple for sweetness
- Alternate nuts like pecans, almonds, or pepitas
- Swap brown rice for quinoa, wild rice, or cauliflower rice
- Add protein: chickpeas, shredded chicken, or lentils
- A lemon-dijon or herb vinaigrette to dress the salad for extra flavor
How to Make this Brussels Sprout Salad
The recipe is quick to assemble; the most time-consuming step is trimming and separating the Brussels sprout leaves. That effort pays off with an attractive, salad-like texture.
- Cook the brown rice. Combine 1 cup uncooked brown rice with 1 3/4 cups vegetable broth (or water) in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer about 45 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, 10 minutes, then fluff with a fork. (You can also cook rice in an electric pressure cooker if you prefer.)
- Prepare the Brussels sprouts. Trim the stem ends and separate the leaves. If you prefer a faster method, thinly slice or shred the sprouts for more of a slaw texture.
- Sauté briefly. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sprout leaves and 3 cloves minced garlic, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté 1–2 minutes just until the leaves are coated, warmed through, and still bright green with a good crunch. Avoid browning or overcooking.
- Toss and finish. In a large bowl, combine the warm brown rice, sautéed Brussels sprout leaves, 1/4 cup chopped walnuts, lemon juice and zest from 1 lemon, and additional salt and pepper to taste. Toss gently to combine and serve warm or at room temperature.
Prepping and Storage
Make ahead: Cook the brown rice and wash/trim the Brussels sprouts in advance. Store rice and sprouts separately in airtight containers. When ready to serve, warm the rice and quickly sauté the sprouts with garlic and oil, then toss together.
To store: Keep the finished salad in an airtight container in the refrigerator for 3–4 days. Enjoy cold, at room temperature, or gently reheated in a skillet or microwave.
Nutrition (per serving)
Serving size: 1/4 of recipe — Calories: 278 kcal | Carbohydrates: 45.1 g | Protein: 6.6 g | Fat: 9.8 g | Saturated Fat: 1 g | Sodium: 226 mg | Fiber: 5.6 g | Sugar: 4.2 g. Nutrition values are approximate and intended as a guideline.
More Brussels Sprouts Ideas
- Maple-Glazed Butternut Squash and Brussels Sprouts
- Air Fryer Garlic Parmesan Brussels Sprouts
- Pomegranate-Glazed Brussels Sprouts
- Balsamic Roasted Brussels Sprouts
- Warm Brussels Sprouts and Sage Salad
This Brussels sprout and brown rice salad is an easy, nourishing recipe that highlights bright lemon, gentle garlic, and crunchy walnuts. It’s adaptable, simple to scale, and makes a great make-ahead side or a satisfying plant-forward main. Enjoy and feel free to experiment with mix-ins and dressings to make it your own.