Winter Crispy Rice Salad
This Winter Crispy Rice Salad is the perfect mix of cozy and fresh, with golden crunchy rice, caramelized roasted squash, and peppery greens all tossed in a bright, citrusy dressing. It's hearty enough for cold days but vibrant enough to wake up your winter table with bold texture and flavor.
Winter calls for comfort food, but that doesn't always have to mean something heavy. This Winter Crispy Rice Salad brings together the best of both worlds - warm, golden, crunchy rice paired with fresh seasonal produce and a bright, zippy maple orange dressing. It's hearty enough to satisfy on a cold day, but still vibrant and full of texture, making it the perfect break from the usual winter stews and casseroles.
This salad feels cozy in a totally unexpected way - toasty, nourishing, and layered with flavor in every bite. Whether you serve it as a side or top it with a protein for a full meal, it's proof that salads absolutely deserve a spot on the winter table.
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Why You'll Love This Recipe
- Variety of Textures - Crispy rice, tender roasted squash, creamy goat cheese, and fresh greens make every bite interesting.
- Cozy Meets Fresh - Warm, toasty ingredients balance perfectly with bright citrus and peppery arugula.
- Meal Prep Hero - The components hold up well, especially if you hold off on adding the dressing until right before serving, so you can prep ahead and assemble when ready to eat.
- Simple Ingredients - A handful of pantry staples and fresh produce come together in a seriously flavorful way.
Ingredients
White Rice - The hearty base that turns golden and crispy, adding satisfying crunch and toasty flavor to the salad.
Olive Oil - Rich and smooth, it helps crisp the rice and adds a subtle fruity depth to the dressing.
Garlic - Bold and aromatic, it adds a punch of savory warmth to both the squash and the dressing.
Soy Sauce - Salty and savory, it brings umami richness that balances the sweetness and acidity in the dish.
Maple Syrup - Natural sweetness with caramel-like depth that balances the tangy and salty flavors.
Red Wine Vinegar - Bright and tangy, it adds sharp acidity that keeps the salad tasting lively.
Dijon Mustard - Smooth and slightly sharp, it adds depth and helps emulsify the dressing.
Fresh Orange Juice - Fresh and citrusy, it brings gentle sweetness and brightness to the dressing.
Butternut Squash - Sweet, tender roasted cubes that bring cozy, caramelized flavor and heartiness.
Arugula - Peppery and tender, it adds freshness and a slight bite that balances the rich, crispy rice.
Goat Cheese (not pictured) - Creamy and tangy, it adds rich contrast and a little luxurious finish to each bite.
Please refer to the recipe card for the complete list of ingredients.
Variations
Add Fruit - I think some pomegranate seeds, sliced apples, sliced pears, or orange segments would be delicious.
Add Protein - if you want more of a protein boost, you can add some grilled or baked chicken, salmon, shrimp, or grilled steak. You could also add some beans like chickpeas or sliced avocado.
Add Nuts - I think pepitas, pine nuts, cashews, and toasted pecans would be all be a delicious crunchy addition.
Squash Substitute - instead of butternut squash you can use sweet potatoes, delicata squash, or carrots.
Different Cheese - goat cheese was delicious but feta, blue, and Parmesan would all be great.
Different Greens - You could use kale, spinach, or mixed greens in place of arugula.
Step by Step Instructions
Photo 1. Add the squash, 2 tablespoons olive oil, 3 cloves of minced garlic, and ½ teaspoon of salt to a large bowl. Toss to combine.
Photo 2. Place on a baking sheet and roast at 400 degrees for 25-30 minutes, until roasted and golden.
Photo 3. Place the cooked rice, sliced shallot, 2 tablespoon olive oil, 1 tablespoon maple syrup, and 1 tablespoon of soy sauce in a bowl and toss well to combine. Transfer to a baking sheet and spread out into an even layer.
Photo 4. Bake at 400 degrees for 18-20 minutes, or until crispy and brown.
Photo 5. Place the dressing in a small bowl or a mason jar and whisk or shake to combine.
Photo 6. Combine rice, roasted squash, arugula, and dressing in a large bowl. Toss to combine. Top with crumbled goat cheese.
Expert Tips
Make it Vegan - Skip the goat cheese or replace it with a plant-based cheese alternative, and make sure your maple syrup is certified vegan; the rest of the salad and dressing ingredients are naturally plant-based.
Use Day Old Rice - if possible, day-old rice works best because drier rice crisps better and gets those golden, crunchy edges.
Perfect Roasted Butternut Squash - be sure to cut the squash into uniform cubes, as they will cook at the same rate and brown better. Also don't crowd your baking sheet, otherwise they won't get crisp.
Add Dressing Immediately Before Serving - arugula wilts quickly, so keep it fresh and peppery by waiting to add the dressing until right before you serve it.
Meal Prep - if you want to make this ahead of time, just assemble everything except for the dressing. Add the dressing immediately prior to eating.
Recipe FAQs
Yes but it won't be quite as crispy if you microwave it but you can re-crisp in a skillet or oven before serving.
Jasmine or basmati crisp up beautifully, but any cooked and cooled long-grain rice will work.
You can, but chilled, day-old rice crisps much better because it's drier.
Both! Slightly warm rice and squash with cool greens and cheese creates the best contrast, but it's also delicious fully chilled.
Other Butternut Squash Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Winter Crispy Rice Salad
Ingredients
Butternut Squash
- 2-3 cups of cubed butternut squash
- 2 tablespoon olive oil
- 3 cloves garlic minced
Crispy Rice
- 2 cups cooked rice white or jasmine preferred, cooled
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
Maple Orange Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic finely grated
Salad
- 4 cups fresh arugula
- ½ cup crumbled goat cheese
Instructions
- If you are starting with uncooked rice, prepare the rice according to package directions, then spread it out on a baking sheet to cool (cold rice crisps best).
- Preheat the oven to 400°F.
- Toss cubed butternut squash with olive oil, garlic, salt, and pepper.
- Spread on a baking sheet, and roast at 400 degrees F for 25-30 minutes until tender and caramelized at the edges.
- Add the cooked, cooled rice to a large bowl with olive oil maple syrup, and soy sauce.
- Spread it out on a baking sheet in an even layer.
- Bake for 18-20 minutes, until crisped.
- In a bowl or jar, whisk together olive oil, soy sauce, maple syrup, red wine vinegar, orange juice, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified. Adjust to taste.
- Wash and dry the arugula and crumble the goat cheese.
- In a large bowl, combine arugula and roasted squash. Add warm crispy rice and drizzle with dressing, tossing gently to combine.
- Top with crumbled goat cheese and an extra crack of black pepper.
- Serve immediately and enjoy!
