Viral Crispy Rice Salad with Kale and Lemon Miso Dressing

Two white bowls with crispy rice salad with roasted squash and kale. The bowl in front has a fork being scooped into it.

Viral Crispy Rice Salad with Kale and Lemon Miso Dressing

Oven-baked, crispy rice salad with roasted butternut squash, roasted chickpeas and fresh kale. Drizzled with a bright and citrusy lemon miso dressing. This salad is wholesome and addictive - filling enough to be a stand-alone dinner salad for any occasion!

Course Entree, Main Dish, Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 458kcal

Author Hannah Sunderani

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

This recipe feeds 4-6 people. Closer to 4 if it's a dinner salad, and 6 if it's a side.

Nutrition