Name: Viral Crispy Rice Salad with Kale and Lemon Miso Dressing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Modern
Ingredients: 3 cups cooked basmati rice, cooled; 2 tbsp chili oil; 1 tbsp olive oil; Pinch fine sea salt; 2 cups butternut squash, peeled and cut into 2 cm cubes; 1 can chickpeas, drained and 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; 1 medium red onion, cut into 8 wedges; 2 cups kale, chopped; 1/3 cup pomegranate seeds; 3 tbsp pumpkin seeds; 1/3 cup olive oil; 3 tbsp lemon juice; 1 tsp sweet white miso; 1/2 tsp Dijon mustard; 2 green onions, finely sliced; 1 tbsp parsley, finely chopped; 1/4 tsp fine sea salt; Pinch black pepper; 1–2 tsp maple syrup (optional)

Description

A vibrant and crunchy salad featuring crispy baked rice, roasted vegetables, and a tangy lemon miso dressing. Packed with texture and flavor, it’s a satisfying plant-based dish.

Ingredients

3 cups cooked basmati rice, cooled
2 tbsp chili oil
1 tbsp olive oil
Pinch fine sea salt
2 cups butternut squash, peeled and cut into 2 cm cubes
1 can chickpeas, drained and 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
1 medium red onion, cut into 8 wedges
2 cups kale, chopped
1/3 cup pomegranate seeds
3 tbsp pumpkin seeds
1/3 cup olive oil
3 tbsp lemon juice
1 tsp sweet white miso
1/2 tsp Dijon mustard
2 green onions, finely sliced
1 tbsp parsley, finely chopped
1/4 tsp fine sea salt
Pinch black pepper
1–2 tsp maple syrup (optional)

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Instructions

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
In a large bowl, mix the cooked rice with chili oil, olive oil, and salt. Spread evenly on one baking sheet and bake for about 50 minutes, tossing every 10 minutes, until golden and crispy. Let cool.
On the second baking sheet, toss squash, chickpeas, paprika, cumin, salt, pepper, and olive oil. Roast for 40 minutes.
Add the onion wedges to the tray, toss, and roast for 5 minutes. Then add pumpkin seeds and roast for another 5 minutes.
In a small bowl, whisk together olive oil, lemon juice, miso, Dijon mustard, green onions, parsley, salt, pepper, and maple syrup until smooth.
In a large bowl, combine crispy rice, roasted vegetables, kale, and pomegranate seeds.
Drizzle with dressing and toss well to combine before serving.

Notes

Massage kale lightly before adding to soften texture.
Store leftovers in the fridge for up to 3 days; keep dressing separate if possible.
Adjust maple syrup for sweetness based on preference.
Swap butternut squash with sweet potato if desired.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Salad
Method: Roasting
Cuisine: Modern

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 7 g
Protein: 10 g
Cholesterol: 0 mg