Winter Crispy Rice Salad

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Winter Crispy Rice Salad is a hearty, texture-packed salad made with golden crispy rice, roasted butternut squash, peppery arugula, and creamy goat cheese, all tossed in a bright citrus maple dressing.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Servings: servings

Calories: 472kcal

Author: Taylor Ellingson

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!

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