The best vegetarian autumn salad with sweet roasted butternut squash, beets and Brussel sprouts over a bed of hearty black rice tossed in a light blood orange vinaigrette.
I have the perfect easy, healthy and delicious autumn salad recipe for us today!
It has sweet caramelized butternut squash, beautiful red beets and crispy roast Brussels sprouts over a beautiful bed of wholesome black rice. Which I then drizzled with a simple, light, but oh so flavorful blood orange olive oil (find it on Amazon) vinaigrette to die for. This autumn salad dressing is a thing!
I’m super stoked about the perfection of this fall dish, about how nature shows off again. All I’ve really done here was to make some black rice, roast some sweet butternut squash, beets and Brussels sprouts to intensify their already beautiful aromas.
Then I brought everything back to life with a citrusy vinaigrette over the top and some fresh basil. Easy peasy, simple cooking is my way of life. Just the way we like it, right?!
Tough this is a perfect vegan fall salad, I’d be lying If I said I wouldn’t put some of this creamy festive goat cheese on top. I totally would and will for sure do that for Thanksgiving dinner.
The only reason you don’t actually see any cheese in the photos is because we ate it all the night before, and yours truly forgot to grab some more at the market before I threw together this autumn salad for dinner. That is the honest truth. So bring that goat cheese and don’t be stingy with it, okay ?!
A Few Delicious Autumn Salad Ideas:
- arugula with pears and gorgonzola
- top black rice or quinoa with figs and goat cheese
- fall salad with spinach, apples, cranberries, candied walnuts + cranberry vinaigrette
- dress your autumn salad with an apple or maple cider vinaigrette or this poppy seed dressing
Of course don’t forget to report back to mama if you make this autumn salad recipe, I already know you’ll love it ~Florentina Xo’s
The ultimate veggie autumn salad with sweet roasted butternut squash, beets and Brussel sprouts tossed in a light blood orange vinaigrette.
- 1 medium butternut squash
- 1 lb brussels sprouts
- the zest from 1 orange
- 3 tbsp olive oil
- 4 tbsp blood orange olive oil
- 2 tsp lemon juice
- 2 tsp sea salt + more to taste
- 2 large red beets
- 3 sprigs basil
- edible flowers for garnish optional
- 2.5 oz honey goat cheese optional
- 1.5 c black rice
- 2.5 c water
- 1 bay leaf
- 2 strips orange peel
- a pinch of sea salt
Preheat your oven to 400”F with a large cast iron skillet on the bottom rack.
Rinse and scrub the beets well and wrap them loosely in aluminum foil, making sure to leave a little opening for the steam to escape. Place them in the preheated oven for 45 mins to 1 hour until softened.
When cool enough to handle peel the skin off of the beets and cut them into small squares. Set aside until ready to use.
Peel the butternut squash and discard the seeds. Cut in into 1 inch cubes and transfer it to a large baking sheet. Drizzle with a lug of olive oil and a pinch of sea salt. Spread them on the baking sheets preferably without touching each other. Roast them in the preheated oven for about 35 to 45 minutes until soft and starts to caramelize around the edges.
Meanwhile rinse and dry the brussels sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle with a lug of olive oil and a good pinch of sea salt. Toss to coat and carefully transfer them to the preheated cast iron skillet you have in the oven. Do your best to have them cut side down for a nice golden brown sear. After about 15 minutes in the oven give them a gentle toss so they brown all over. Cook another 10 minutes or so until done to your liking.
Meanwhile make the rice: combine the black rice, water, orange peel, sea salt and bay leaf in a pot. Bring to a simmer and cover with a tight lid. Cook for 30 minutes until all water has been absorbed. Remove from heat and allow it to sit covered for 10 minutes.
Transfer the cooked rice to a mixing bowl and discard the bay and orange peel. Drizzle with a lug of the blood orange olive oil and fluff with a fork.
Transfer the rice to a serving tray and top with the roasted butternut squash cubes, roasted red beets and brussels sprouts.
In a small jar combine 3 tbsp of blood orange olive oil and the lemon juice and a pinch of sea salt. Shake to combine, taste and adjust seasonings until you are happy.
Drizzle the blood orange vinaigrette all over the top of the butternut squash, beets and Brussels sprouts autumn salad. Garnish with the fresh basil and edible flowers and serve warm with creamy goat cheese on top.