Viral Crispy Rice Salad with Kale and Lemon Miso Dressing
Feb 23, 2026 (Last updated May 29, 2026) by Hannah Sunderani
I’m jumping on the viral trend with this wholesome and nourishing crispy rice salad with lemon miso dressing! Crispy rice salad has officially gone viral – and for good reason! The recipe uses cooked rice (day old rice works great here) and brings it back to life by roasting it in the oven until crispy and crunchy, then tossed with salad components for a wholesome and veggie loaded dinner salad.
My recipe is one to please a crowd! Featuring crispy rice with chili oil, tossed with roasted butternut squash, roasted chickpeas and red onions, fresh kale and crunchy pomegranate. The lemon miso dressing to drizzle is full of citrus and umami flavour. It’s a decadent dinner salad that you can devour as a stand-alone main.
So, let me tell you exactly how to make it, so that you can enjoy it pronto!
The Ingredients:
- Cooked White Rice: Leftover rice works great in this recipe! We’re going to drizzle with olive oil and chili oil, and roast in the oven until crispy and crunchy! I also recipe tested this with cooked packet rice and it worked great.
- Chickpeas: A great plant-based alternative to meat or salmon to make this a dinner salad that sticks with you. We’re also going to roast these in the oven for a bit of crispness.
- Squash and Red Onion: Roasted in the oven until soft and supple. It makes for a deliciously warm, hearty and nourishing salad.
- Kale: This sturdy green works great in this recipe alongside the warm roasted veggies. I also recipe tested this with arugula and it was very nice. Spinach was a little more tender and easier to wilt, but it was still delicious.
- Lemon: Used for a citrusy vinaigrette. It really helps to brighten the deep flavours of the roasted veggies.
- Miso: Adds umami and depth to the dressing. I recipe tested this with white miso and it was my preference, as it’s lightly sweet.
How to make this crispy rice salad
Making this crispy rice salad is easy and straight forward! Here’s what to do:
Storage Instructions
This crispy rice salad will keep in the fridge for up to 5 days. Enjoy warmed or cold.
So there we have it. A wholesome dinner salad recipe that’s crispy and comforting. I think you’re going to love viral crispy rice salad as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Viral Crispy Rice Salad with Kale and Lemon Miso Dressing
Ingredients
Crispy Rice
- 3 cups cooked basmati rice , cooled (you can use packet cooked if you prefer)
- 2 tbsp chili oil
- 1 tbsp olive oil
- pinch fine sea salt
Salad
- 2 cups butternut squash peeled + cut into 2cm cubes
- 1 can chickpeas drained + rinsed
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (more for drizzling)
- 1 medium red onion peeled + cut into 8 wedges
- 2 cups kale chopped
- 1/3 cup pomegranate
- 3 tbsp pumpkin seeds
Lemon Miso Dressing
- 1/3 cup olive oil
- 3 tbsp lemon juice
- 1 tsp sweet white miso
- 1/2 tsp dijon
- 2 green onions finely sliced
- 1 tbsp parsley finely chopped
- 1/4 tsp fine sea salt
- pinch pepper
- 1-2 tsp maple syrup (optional)
Instructions
Crispy Rice + Roasted Veggies
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cooked white rice, chili oil, olive oil and salt. Mix well until fully coated. Spread rice mixture evenly on the prepared baking sheet. Bake for about 50 minutes, until crisp to your liking, tossing the rice every 10 minutes to ensure even baking. Once crispy and golden, remove from the oven and allow to cool.
- On a separate baking sheet lined with parchment, add squash, chickpeas, paprika, cumin, salt, pepper and olive oil. Toss together to combine. Bake in the oven for 15 minutes then add the onion wedges, drizzle with a splash more oil and toss to combine. Cook for a further 25 minutes. Then add the pumpkin seeds and cook again for another 5 minutes.
Lemon Miso Dressing
- In a small bowl whisk together the olive oil, lemon juice, miso, dijon, green onions, parsley, salt, and maple syrup until combined. (Alternatively you can shake in a glass jar).
Assembly
- Add the crispy rice to a mixing bowl and top with the roasted chickpeas and veggie bake. Add the kale and pomegranate. Drizzle with the lemon miso dressing dressing and toss everything to combine.
Notes
Approvals
Nutrition
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
Big fan of crispy rice and the dressing is delicious