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Roasted Brussels Sprouts & Pear Salad With Brown Rice

Recipe by Shane Martin

  • Total Time40 minutes
  • Yield4 servings 1x
  • DietVegan

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).

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5 from 3 reviews

Ingredients

Scale

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)
  • 1/4 cup dried cranberries (unsweetened or reduced-sugar)
  • 1/4 cup raw pumpkin seeds or chopped walnuts
  • 1/2 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

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Cook the brown rice: Prepare according to package directions. Let it cool slightly before combining.
  4. 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.
  5. 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.
  6. 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 1/2 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
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salads
  • Method: Roast
  • Cuisine: American

Find it online: https://shaneandsimple.com/roasted-brussels-sprouts-pear-salad-with-brown-rice/