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Roasted Brussels Sprouts Brown Rice Salad with Sesame Orange Dressing

Prove all the brussels sprouts haters wrong with this zesty and colorful salad that's perfect for holidays.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings


  • 2 cups brussels sprouts trimmed
  • 1 teaspoon olive oil
  • sea salt and black pepper to taste
  • 2 cups steamed brown rice cold if possible
  • 2 cups fresh spinach washed and large stems removed
  • 2 cups romaine or iceberg lettuce shredded
  • 1 carrot grated
  • 1 small white onion thinly sliced
  • 1/4 cups raw or roasted peanuts
  • 1 large ripe avocado, sliced or chopped

Sesame Orange Dressing:

  • 1 medium orange juice and zest
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons chili garlic paste
  • 2 tablespoons black sesame seeds
  • 2 tablespoons regular sesame seeds
  • 1 teaspoon mirin
  • 1/4 cup rice wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated



  1. Combine all of the ingredients for the dressing in a jar with a tight-fitting lid and shake very well. If possible make this up at least an hour prior to serving and up to 48 hours for really good flavor.

Roasted Brussels Sprouts:

  1. Preheat oven to 400 degrees F (200C) and toss the brussels sprouts in a large bowl with the olive oil, salt, and pepper. Spread them out on a medium baking pan and roast in the oven for 30 to 40 minutes until tender-crisp. Remove and allow them to cool.
  2. Combine all of the other ingredients for the salad in a large bowl and toss until combined. Add the brussels sprouts and when ready to serve, toss with the dressing. Alternatively you can serve with the dressing on the side,