If you look in my fridge on any given day, you are almost guaranteed to find two things: a container of leftover rice and a fresh bunch of kale.
I am completely obsessed with kale—massage it with a little olive oil and salt, and it transforms into the crispest, most resilient base for any meal. But pairing it with leftover rice? That’s where the real magic happens. Taking yesterday’s cold rice and crisping it up in the oven creates an additive, nutty crunch that makes eating your greens feel like a total treat. I honestly can’t get enough of these spoon salads lately; every bite delivers the perfect ratio of textures without any of the mess.
This recipe is fantastic on its own, but it’s also the ultimate canvas for whatever protein you have on hand. Toss in some cubed baked tofu or tempeh for a quick plant-based meal, or fold in leftover roast chicken or flaked salmon to turn it into a powerhouse lunch. Trust me, once you try this crispy rice and kale combo, you’ll be making extra rice on purpose just to have an excuse to make it again!
Crispy Harissa & Kale Rice Salad with Creamy Tahini Dressing
Servings
Ingredients
For the Crispy Harissa Rice:
- 3 cups cooked & cooled basmati rice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon spicy or mild harissa paste
- ½ teaspoon kosher salt
For the Salad Base:
- 3 cups Lacinato Tuscan kale, stems removed and finely chopped
- 2 Persian cucumbers finely diced
- ¼ cup fresh mint finely chopped
- ⅓ cup toasted pumpkin seeds pepitas
- ¼ cup crumbled feta cheese optional, for dairy meals
For Lemon-Harissa Tahini Dressing:
- 3 tablespoons pure sesame tahini paste
- 3 tablespoons warm water plus more as needed to thin
- Juice of 1 large lemon approx. 3 tbsp
- 1 tablespoon extra virgin olive oil
- 1 –2 teaspoons harissa paste adjust to preferred heat level
- 1 teaspoon pure maple syrup or honey
- ½ teaspoon kosher salt plus fresh black pepper to taste
Instructions
- Crisp the Rice: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss the cooled rice with 2 tbsp olive oil, 1 tbsp harissa paste, and ½ tsp salt until evenly coated. Spread into a thin, single layer across the sheet. Bake for 20–25 minutes, tossing halfway through, until golden and crunchy. Set aside to cool slightly.
- Prep the Kale: Place the finely chopped kale in a large mixing bowl with a tiny drizzle of olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until the leaves soften and darken.
- Whisk the Dressing: In a small bowl, whisk together the tahini, warm water, lemon juice, olive oil, harissa paste, maple syrup, salt, and pepper. (Note: Tahini thickens initially when mixed with lemon juice; keep whisking and stream in an extra splash of warm water if needed until smooth and pourable.)
- Assemble & Serve: Add the cooled crispy rice, diced cucumbers, chopped mint, and toasted seeds to the bowl with the massaged kale. Pour the creamy harissa-tahini dressing over top and toss well so every spoonful is coated. Garnish with crumbled feta if desired, and serve immediately with a spoon.
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