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Brussels Sprouts, Squash and Rice Salad Bowl

Prep Time
Total Time

10 servings, 1 cup each

Enjoy our colorful, tasty Brussels Sprouts, Squash and Rice Salad Bowl. Walnuts, feta and pomegranate add surprising complexity to this rice salad bowl.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Spread squash onto foil-covered rimmed baking sheet. Drizzle with 2 Tbsp. vinaigrette; stir to evenly coat squash.
  • Bake 20 to 25 min. or until squash is tender.
  • Combine Brussels sprouts and feta. Cover large platter with spinach; top with squash and Brussels sprouts mixture. Add rice, nuts and pomegranate seeds to platter.
  • Serve with remaining vinaigrette.

Special Equipment Needed

Make Ahead

The ingredients for this satisfying salad can be prepared ahead of time. Refrigerate (in separate airtight containers) up to 2 days before using to assemble salad as directed. Or, you can instead assemble the salad as directed and refrigerate up to 6 hours. Serve with the remaining vinaigrette as directed.

Food Facts

Brussels sprouts should have a fresh green color, a firm body and tight fitting leaves. Remove any loose or yellowing leaves from stem of each sprout before using. Trim and discard ends of stems. Rinse sprouts, then drain.


  • 10 servings, 1 cup each

Nutritional Information

Serving Size 10 servings, 1 cup each
Calories 210
Total fat 12g
Saturated fat 2g
Cholesterol 4.8571mg
Sodium 230mg
Carbohydrate 23g
Dietary fiber 4g
Sugars 5g
Protein 6g
% Daily Value
Vitamin A 70 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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