This Roasted Brussels Sprouts & Pear Salad With Brown Rice is a hearty, oil-free fall salad packed with sweet pears, nutty brown rice, and roasted Brussels sprouts tossed in a tangy maple Dijon dressing. It’s perfect for meal prep, holidays, or any cozy vegan dinner.
Check out these Roasted Brussels Sprouts and Maple Dijon Brussels Sprouts.
Every year, when the leaves start changing and the air smells faintly like bonfires and football, I suddenly become the guy who thinks roasting vegetables makes me a better person.
That's where this Roasted Brussels Sprouts & Pear Salad With Brown Rice comes in. It's cozy, wholesome, and just fancy enough that people assume I planned it that way. Spoiler: I didn't.
This salad is the perfect balance of sweet, tangy, and nutty.
Roasted Brussels sprouts get all caramelized and crispy, the juicy pears bring that natural sweetness, and everything gets tossed with hearty brown rice and a maple Dijon dressing that's somehow both classy and comforting.
Best part? It's 100% oil-free. You'll get all that golden-brown flavor without a drop of olive oil. Just a hot oven, parchment paper, and a little faith.
Why you'll love this salad
- It's meal prep magic. It actually gets better the next day after the flavors hang out for a bit.
- Perfect for holidays or Tuesday lunches. Works for both "potluck fancy" and "what's-in-the-fridge humble."
- Hearty and wholesome. Brown rice + veggies = a full meal that won't leave you hungry in an hour.
- No oil, no problem. Roasting Brussels sprouts with balsamic and maple syrup gives that deep, roasted flavor without needing any oil.
Ingredients
Everything you need for this Roasted Brussels Sprouts & Pear Salad With Brown Rice. Simple, wholesome, and packed with sweet and savory fall flavors.
- Brussels sprouts
- Pears (Bosc or Anjou hold up best)
- Cooked brown rice (or swap with farro or quinoa if you prefer)
- Dried cranberries
- Pumpkin seeds or walnuts
- Red onion
- Maple Dijon dressing (apple cider vinegar, Dijon mustard, maple syrup, water, salt & pepper)
How to make this Roasted Brussels Sprouts Pear Salad
The full measurements are in the recipe card below.
- Roast the sprouts. Toss halved Brussels sprouts with a splash of balsamic vinegar and a drizzle of maple syrup. Roast at 425°F on a baking sheet lined with parchment paper until golden and crispy.
- Cook your brown rice. Follow package directions, then let it cool slightly.
- Whisk the dressing. Combine apple cider vinegar, Dijon mustard, maple syrup, and water until smooth.
- Toss it all together. In a large bowl, mix roasted sprouts, diced pears, brown rice, cranberries, onion, and pumpkin seeds. Pour on that maple Dijon magic.
- Serve warm or chilled. Either way, it's going to steal the show.
Tips & variations
- Grain swap: Try farro, quinoa, or wild rice for a fun texture twist.
- Add-ins: Roasted sweet potatoes, kale, or spinach add great color and nutrients.
- Make it festive: Pomegranate seeds bring a little sparkle and holiday flair.
- Shortcut: Use a food processor with a slicing blade to shave raw Brussels sprouts for a cold version.
- Meal prep tip: Store the dressing separately if you're prepping ahead so the rice stays fluffy, not soggy.
How to serve this delicious salad
This Roasted Brussels Sprouts & Pear Salad With Brown Rice makes a gorgeous side dish for your Thanksgiving table or an easy weeknight main. It's hearty, slightly sweet, and has that nutty flavor that makes you feel like you're eating something way fancier than it actually is.
It pairs beautifully with roasted sweet potatoes, creamy vegan butternut soup, or a simple tofu dish. You can also eat it straight from the bowl while standing at the counter. I'm not judging.
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Roasted Brussels Sprouts & Pear Salad With Brown Rice
A cozy, wholesome, and oil-free fall salad made with roasted Brussels sprouts, sweet pears, nutty brown rice, dried cranberries, and pumpkin seeds. All tossed in a tangy maple Dijon dressing. This hearty vegan recipe is perfect for meal prep, holiday gatherings, or a quick weeknight dinner. It's packed with flavor, fiber, and fall goodness while keeping it 100% WFPB (whole-food, plant-based).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Roast
- Cuisine: American
- Diet: Vegan
Ingredients
Salad:
- 4 cups Brussels sprouts, trimmed and halved
- 1–2 ripe pears (Bosc or Anjou), diced
- 1 cup cooked brown rice (or farro/quinoa if preferred)
- ¼ cup dried cranberries (unsweetened or reduced-sugar)
- ¼ cup raw pumpkin seeds or chopped walnuts
- ½ small red onion, thinly sliced
For Roasting:
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Salt and black pepper, to taste
Maple Dijon Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2–3 tablespoons water (to thin)
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Roast the Brussels sprouts: Toss halved sprouts with balsamic vinegar, maple syrup, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crisp on the edges.
- Cook the brown rice: Prepare according to package directions. Let it cool slightly before combining.
- Whisk the dressing: In a small bowl or jar, whisk apple cider vinegar, Dijon mustard, maple syrup, water, salt, and pepper until smooth and creamy.
- Assemble the salad: In a large mixing bowl, combine roasted Brussels sprouts, diced pears, cooked brown rice, dried cranberries, pumpkin seeds, and red onion. Drizzle the maple Dijon dressing over the top and gently toss to coat.
- Serve: Enjoy warm or at room temperature. Tastes even better the next day once the flavors marry!
Notes
- Roasting Tip: Tossing Brussels sprouts with balsamic vinegar and maple syrup creates deep, caramelized flavor without oil.
- Pears: Use firm varieties like Bosc or Anjou. They stay crisp after mixing.
- Grain Options: Brown rice adds a nutty flavor, but quinoa, farro, or wild rice work great too.
- Make Ahead: Roast sprouts and cook rice up to a day in advance; store separately until ready to serve.
- Storage: Keeps up to 3 days in the fridge. Add dressing right before serving for the best texture.
- Add-ins: For extra color and crunch, mix in chopped kale, roasted sweet potatoes, or pomegranate seeds.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 325
- Sugar: 13.8 g
- Sodium: 125 mg
- Fat: 6.4 g
- Carbohydrates: 60.9 g
- Fiber: 7.2 g
- Protein: 8 g
- Cholesterol: 0 mg
Loved this dish the first time I made it so am excited to make it for family tomorrow. The fact that it’s oil free makes it even more of a win!
Who knew??? Brussels Sprouts and Pears are so amazing together. Just amazing. This one is a keeper. I’ll be doing this one in my regular rotation. Thanks for this great recipe. And I love the roasting with no oil. I put an extra splash of balsamic vinegar on the assembled salad.
Thanks for this great recipe, Shane. It’s delicious.
Thank you so much, Phil! If you wouldn’t mind, please rate it with a star. It helps me with Google so more people will see it.
Peace,
shane
Who knew??? Brussels Sprouts and Pears are so amazing together. Just amazing. This one is a keeper. I’ll be doing this one in my regular rotation. Thanks for this great recipe. And I love the roasting with no oil. I put an extra splash of balsamic vinegar on the assembled salad.
Thanks for this great recipe, Shane. It’s delicious. Easily 5 stars
Thank you so much! I’m glad you enjoyed it. Thanks for reaching out.
This Roasted Brussels Sprouts & Pear Salad With Brown Rice is a hearty, oil-free fall salad packed with sweet pears, nutty brown rice, and roasted Brussels sprouts tossed in a tangy maple Dijon dressing. It’s perfect for meal prep, holidays, or any cozy vegan dinner.