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4.93 from 13 votes
Autumn Salad Recipe of Roasted Red Beets, Butternut Squash & Roast Brussels Sprouts
Autumn Salad with Roasted Butternut Squash
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

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
Servings: 6
Calories: 451 kcal
Author: Florentina
  • 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
  1. Preheat your oven to 400”F with a large cast iron skillet on the bottom rack.
  2. 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.

  3. When cool enough to handle peel the skin off of the beets and cut them into small squares. Set aside until ready to use.
  4. 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.

  5. 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:
  1. 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.

  2. 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.
  3. Transfer the rice to a serving tray and top with the roasted butternut squash, red beets and brussel sprouts.

Make the Citrus Vinaigrette:
  1. 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.

  2. 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 Facts
Autumn Salad with Roasted Butternut Squash
Amount Per Serving
Calories 451 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 5mg2%
Sodium 872mg38%
Potassium 934mg27%
Carbohydrates 60g20%
Fiber 8g33%
Sugar 6g7%
Protein 10g20%
Vitamin A 14015IU280%
Vitamin C 97.9mg119%
Calcium 133mg13%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.