Roasted Brussels Sprouts and Brown Rice Salad Recipe

Easy and flavorful sautéed Brussels sprout and brown rice salad—perfect as a fall salad or side dish. Loaded with garlic, bright lemon, and crunchy walnuts, this recipe is simple, healthy, and full of texture.

This Brussels sprout and brown rice salad combines warm, fluffy rice with tender, lightly sautéed Brussels sprout leaves and crunchy walnuts. Garlic and lemon brighten the dish, while a touch of sweetness from candied walnuts balances the flavors. Separating the leaves makes the sprouts more salad-like and approachable for people who aren’t usually fans of whole roasted sprouts. The method is quick: cook the rice, separate the sprout leaves, toss them briefly in olive oil and garlic, then combine everything with lemon zest and juice. The result is a vibrant, satisfying salad that works as a side for holiday meals or a light main course for lunch.

Why You’ll Love this Recipe

• Simple ingredients and easy steps—great for weeknights.
• Can be prepped ahead so assembly is fast when you’re ready to eat.
• A wonderful Thanksgiving or holiday side, but light enough for everyday meals.
• Vegan and naturally wholesome, full of fiber and flavor.
• Very adaptable—add roasted squash, dried fruit, or different nuts to change the profile.

Ingredients You’ll Need

• Brussels sprouts – rinse, trim the ends, and separate the leaves for the best texture.
• Brown rice – cooked and fluffy. You can substitute white rice, quinoa, wild rice, or cauliflower rice.
• Vegetable broth – used to cook the rice for extra flavor; water or chicken broth also work.
• Lemon – both juice and zest brighten the salad.
• Olive oil – use a good quality extra virgin olive oil for best flavor.
• Garlic – minced fresh garlic adds aromatic depth.
• Salt and pepper – to taste.
• Walnuts – candied walnuts add crunch and a hint of sweetness; plain chopped walnuts, pecans, almonds, or cashews are great alternatives.

Other Fun Additions

• Roasted butternut squash blends beautifully with the lemon and walnuts.
• A sprinkle of grated Parmesan or pecorino for a savory finish (omit for a vegan version).
• Dried cranberries, raisins, or chopped apple for added sweetness and texture.
• Other seeds or nuts like pepitas or chopped almonds.
• A tangy lemon-dijon herb vinaigrette for extra flavor intensity.
• Boost protein with chickpeas, shredded chicken, or lentils.
• Swap brown rice for quinoa, wild rice, or cauliflower rice to suit dietary needs.

How to Make this Brussels Sprout Salad

The only slightly time-consuming step is separating the Brussels sprout leaves, but that effort gives a lovely presentation and a crisp-tender texture. The rest comes together quickly.

1. Make the brown rice. Cook 1 cup uncooked brown rice in 1 3/4 cups vegetable broth (or water) until tender. If using the stove, bring to a boil, cover, reduce to low, and simmer about 45 minutes until absorbed. Let sit covered 10 minutes, then fluff with a fork.
2. Prepare the Brussels sprouts. Wash, trim, and separate the leaves. You can also finely shred or chop the sprouts for a quicker prep if you prefer a different texture.
3. Sauté briefly. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the Brussels 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 warmed and bright green. Avoid overcooking—you want crunch, not wilted or browned leaves.
4. Toss and finish. In a large bowl, combine the warm brown rice, sautéed Brussels sprout leaves, 1/4 cup candied maple walnuts (or chopped plain walnuts), and the juice and zest of 1 lemon. Adjust salt and pepper to taste and toss gently to combine. Serve warm or at room temperature.

Prepping and Storage

To make ahead: Cook the brown rice and wash, trim, and separate the Brussels sprout leaves ahead of time. Store rice and sprouts in separate airtight containers. When ready to serve, warm the rice and quickly sauté the sprouts with garlic and olive oil before tossing together.

To store: Keep the finished salad in an airtight container in the refrigerator for 3–4 days. Enjoy cold right from the fridge or rewarm briefly in a skillet or microwave.

More Brussels Sprouts Recipes You’ll Love

• Maple Glazed Butternut Squash and Brussels Sprouts
• Air Fryer Garlic Parmesan Brussels Sprouts
• Pomegranate Glazed Brussels Sprouts
• Balsamic Roasted Brussels Sprouts
• Warm Brussels Sprouts Sage Salad

Hope you enjoy this Brussels sprout and brown rice salad! If you recreate it, share your version on social media and tag the chef or your favorites so others can try it too.