This festive take on the viral crispy rice salad is vibrant, colorful, and a fantastic way to use holiday leftovers. It’s loaded with shredded Brussels sprouts, shredded chicken (or turkey), optional sausage stuffing balls, bright pomegranate seeds, dried cranberries and apricots, chopped pistachios, gruyère, and a sweet-tangy cranberry dressing. Make it ahead for easy entertaining or prep it for weekday lunches—either way it’s delicious.
If you’ve enjoyed other versions of the crispy rice salad—satay, Caesar, chicken shawarma, or Mediterranean—this festive variation follows the same dependable formula with holiday flavors. It’s a creative alternative to turkey sandwiches and a great way to transform leftovers into something exciting.
This salad features:
- Shredded roasted chicken or turkey (roast or store-bought rotisserie both work).
- A cranberry-based dressing that uses leftover cranberry sauce.
- Gruyère or any strong cheese you have on hand.
- Optional sausage stuffing balls or cooked sausage meat for extra richness.
- Crispy, Parmesan- and ranch-seasoned rice to bring texture and flavor together.
Though excellent for using leftovers, you can also prepare this salad from scratch any time of year. It keeps well and works for meal prep or make-ahead entertaining.
Ingredients You’ll Need
- Rice. Any variety will work, but the recipe instructions use long-grain rice. If you choose short-grain or brown rice, follow the package directions for cooking time and water ratio.
- Chicken or turkey. Leftover roast chicken or turkey is ideal, or use a rotisserie chicken for convenience.
- Dried fruit. Dried cranberries and apricots add color and a festive sweetness. Swap in dried mango, figs, or apples if you prefer.
- Pistachios. They add color and crunch; pecans, walnuts, almonds, cashews, or pumpkin seeds work as alternatives.
- Cranberry dressing. This combines leftover cranberry sauce with olive oil, Dijon mustard, and apple cider (or white wine) vinegar to make a bright dressing.
I also like folding in leftover sausage stuffing balls or crispy cooked sausage for extra flavor.
How to Make the Festive Crispy Rice Salad
Spread cooked rice on a parchment-lined baking tray and toss with olive oil, grated Parmesan, ranch seasoning, and salt. Bake until the rice turns golden and crisp.
Shake or whisk the cranberry dressing until smooth. Combine the shredded Brussels sprouts, dried fruit, nuts, herbs, cheese, chicken, pomegranate seeds, and stuffing balls in a bowl. Add the crispy rice when it’s finished, drizzle with dressing, toss gently, and transfer to a serving platter.
Festive Crispy Rice Salad FAQs
This recipe is flexible—use any leftover vegetables, roasted green beans, roasted root vegetables, cured meats, or extra cheeses. Swap or add ingredients to suit what you have on hand.
Once mixed with the dressing, the rice will soften over time. For the crispiest texture when entertaining, keep the crispy rice and dressing separate and combine just before serving. If you’re meal prepping, mixed leftovers still taste great even if the rice loses some crunch.
Watch How to Make the Festive Crispy Rice Salad
Like this recipe? Try these festive ideas next
If you try this salad, I’d love to hear how it turned out—leave a rating or comment and tag the recipe creator on social media if you’d like to share your version.
Festive Crispy Rice Salad with Cranberry Dressing
- Author: Kate Phillips
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This festive twist on the viral crispy rice salad is colorful and full of holiday flavor—great for using leftovers or serving as a make-ahead side. It combines shredded Brussels sprouts, savory proteins, tart pomegranate seeds, sweet dried fruit, crunchy nuts, and a bright cranberry dressing.
Ingredients
For the crispy rice salad
- 2 cups cooked rice (or 2/3 cup uncooked long-grain rice)
- 1/4 cup shredded Parmesan
- 1 tablespoon olive oil
- 2 teaspoons ranch seasoning
- 1 teaspoon salt
- 7 oz / 200 g shredded Brussels sprouts
- 1/3 cup dried cranberries, chopped
- 1/3 cup dried apricots, chopped
- 1/3 cup pistachios, chopped
- Handful of chopped fresh sage
- 2 chicken breasts, chopped or shredded (or leftover roast chicken/turkey)
- 2 oz / 50 g Gruyère cheese, cubed
- 1/3 cup pomegranate seeds
- 6 sausage stuffing balls (optional), chopped
For the cranberry dressing
- 4 tablespoons cranberry sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Water to thin, if needed
Instructions
- Cook the rice (or skip if using leftover rice). For long-grain rice: add 2/3 cup uncooked rice and 1 cup water to a small saucepan. Bring to a boil, cover, reduce heat to low and cook 12 minutes. Remove from heat with the lid on and let rest for 10 minutes. Fluff with a fork, spread on a parchment-lined tray, and chill for at least 10 minutes.
- Make the crispy rice. Preheat oven to 400°F / 200°C. If using chilled leftover rice, spread it on a parchment-lined tray. Drizzle with 1 tablespoon olive oil, sprinkle 1/4 cup Parmesan, 2 teaspoons ranch seasoning and 1 teaspoon salt. Mix, spread into a thin layer, and bake 25–30 minutes until golden and crispy, checking at 15 and 20 minutes to avoid burning.
- Prepare the cranberry dressing. Combine 4 tablespoons cranberry sauce, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, and 1 tablespoon Dijon mustard in a jar or bowl. Shake or whisk until smooth; add water a teaspoon at a time to reach your desired consistency.
- Assemble the salad. When the rice is golden, remove from the oven. In a large bowl combine shredded Brussels sprouts, dried cranberries, dried apricots, pistachios, chopped sage, shredded chicken, Gruyère, pomegranate seeds, and stuffing balls if using. Add the crispy rice, drizzle with dressing, toss to combine, and transfer to a serving platter.
Notes
Ingredient notes: This salad is ideal for using leftover roast chicken or turkey, and it accepts many substitutions—shredded cabbage instead of Brussels sprouts, different dried fruits, and alternate nuts or seeds.
Make-ahead: The crispy rice will soften after mixing with the dressing; for best texture when serving guests, add the rice and dressing just before serving. Other components can be prepped a day or two ahead.
Storage: Store leftovers in the refrigerator for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 250 g
- Calories: 583
- Sugar: 11.1 g
- Sodium: 1092.4 mg
- Fat: 25.3 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 16.4 g
- Trans Fat: 0 g
- Carbohydrates: 44.5 g
- Fiber: 4.8 g
- Protein: 43.3 g
- Cholesterol: 118.5 mg