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Autumn Salad Recipe with Roasted Butternut Squash

The best autumn salad recipe, highlighting fall produce like roasted butternut squash, beets and brussel sprouts on a bed of heirloom black rice dressed in a citrusy blood orange vinaigrette. 

Autumn Salad with Black rice, Roasted Butternut Squash, Beets and Brussel Sprouts

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| Food style by: Florentina | Food Photo by: MihaMatei.com |

The perfect autumn inspired salad to feed a crowd and a staple at our Thanksgiving / Friendsgiving dinner party.
 
As soon as the temperatures drop and it is bearable to blast my oven, the harvest vegetable roasting begins. From butternut squash to rainbow carrots and beets, sweet potatoes, broccoli and the last of summer’s tomatoes, there’s always something slowly roasting away at the shack. 

Autumn Salad with Roasted Butternut Squash Dressed in a Citrus Blood Orange Vinaigrette

10 years ago I would have never believed that clean eating, healthy, plant based food could taste this good! I stand corrected my friends! Served warm or cold, this salad is everything! 
 
Sprinkle it with your favorite little things and make it your own!

Fall Salad with Roasted Butternut Squash Dressed in a Citrus Blood Orange Vinaigrette

Add On Ideas: 

  • balsamic roasted figs
  • candied walnuts or pecans
  • sliced green apples
  • roasted tomatoes
  • goat cheese & pomegranate seeds
  • toasted pine nuts or pumpkin seeds
  • dried cranberries & goji berries
  • arugula leaves
  • toasted hemp seeds (<–amazon affiliate)
  • add a couple of tablespoon of poppy seeds to the dressing

Autumn Salad Recipe with Butternut Squash, Roasted Red Beets & Brussels Sprouts

Note worthy: If you can’t find the Blood Orange Olive Oil in your local grocery store, you can order it here from amazon (affiliate) 

Autumn Salad Recipe with Butternut Squash, Roasted Red Beets & Brussels Sprouts

Autumn Salad Recipe of Roasted Red Beets, Butternut Squash & Roast Brussels Sprouts
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Autumn Salad with Roasted Butternut Squash

The best fall inspired salad recipe highlighting autumn produce like roasted butternut squash, beets and brussel sprouts on a bed of heirloom black rice dressed in a citrusy blood orange vinaigrette.
Course Sides
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 451kcal
Author Florentina

Ingredients

  • 1 butternut squash - medium size
  • 1 lb brussel sprouts
  • 1 orange -zested
  • 3 tbsp olive oil
  • 4 tbsp blood orange olive oil
  • 2 tsp lemon juice + more to taste
  • 2 tsp sea salt + more to taste
  • 2 red beets -medium
  • 3 sprigs fresh basil
  • 2 tbsp edible flowers (optional for garnish)
  • 2.5 oz honey goat cheese -optional

Black Rice

  • 1.5 c black rice
  • 2.5 c water
  • 1 leaf bay
  • 2 strips orange peel
  • 1 pinch sea salt

Instructions

  • 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 on a rimmed tray 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 it in into 1 inch cubes and transfer 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 brussel 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.

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, red beets and brussel sprouts.

Make the Citrus Vinaigrette:

  • In a small jar combine 3 tbsp of blood orange olive oil, the lemon juice and a pinch of sea salt. Shake to combine, taste and adjust seasonings with more lemon or salt until you are happy.
  • Drizzle the blood orange vinaigrette all over the salad. Garnish with the fresh basil and edible flowers and serve warm with creamy goat cheese on top.

Nutrition

Calories: 451kcal | Carbohydrates: 60g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 872mg | Potassium: 934mg | Fiber: 8g | Sugar: 6g | Vitamin A: 14015IU | Vitamin C: 97.9mg | Calcium: 133mg | Iron: 3.2mg

 You’ll Also Love: 

Sweet Potato Rounds Recipe with Goat Cheese, Cranberries & Honey Balsamic Glaze

Sweet Potato Rounds with Goat Cheese & Balsamic Glaze

Brussel Sprout Chips

Roasted Pepper Salad

Filed Under: Dinners, Gluten Free, Pasta, Salads, Sides, Vegan, Vegetarian Tagged With: Best Italian recipes, Best Rice Recipes, Best Salads Recipes, Best Vegetarian Recipes, Easy Italian Recipes, Italian Dinner Recipes, Italian Meals, Italian Recipes, Italian Salads Recipes, Rice Dishes, Salads Recipes, Vegetarian Recipes

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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