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

I have the perfect autumn salad recipe for us today kids. It has sweet caramelized butternut squash, beautiful red beets and crispy roast brussels sprouts over a beautiful bed of black rice. Which I then drizzled with a simple, but oh so flavorful blood orange vinaigrette to die for, this is a thing !

I’m stoked about the perfection of this dish, about how nature shows off again. All I’ve really done was to roast some 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 to and some fresh basil. Easy peasy, simple cooking is my way of life.

Tough this is a perfect vegan side dish, I’d be lying If I said I wouldn’t put some creamy festive goat cheese on top. I totally would and will do that for Thanksgiving. The only reason you don’t see any 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 made this autumn salad recipe for dinner. That is the honest truth right there. So bring that goat cheese and don’t be stingy with it !

I’ve actually been planning to share this exciting autumn salad recipe with you since Wednesday, but something even more exciting happened to us, which demanded my undivided attention.

We are parents again, yay! For the third time ! We have an 11 month old puppy in addition to Peluci and Tesla, the Love Shack is an even better place now. I am beyond myself with the love fest going on around here, and I can’t wait to share the first photos of baby NALA Colochita ( the curly one) in my next post.

So get ready for major awwwww moments landing in your inbox next week, puppies have a way to just brighten your day.

So tell me: do you have a furry kid of your own ? what is his/her name ? Tell me everything ! Do you have a favorite autumn salad you make often ?

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

4.9 from 11 reviews

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

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Florentina

Recipe type: Sides

Cuisine: Italian

Serves: 6

Ingredients

• 1 medium butternut squash
• 1 lb brussels sprouts
• 2 c black rice
• 3.5 c water
• 1 bay leaf
• 2 strips orange peel
• 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

Instructions

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 in the preheated oven for 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 in into small 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 soften and starts to caramelize around the edges.
5. Meanwhile rinse and dry the brussels sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle them 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 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 to 15 minutes until done to your liking.
6. Meanwhile combine the black rice, water , lemon peel 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.
7. Transfer the 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 to a serving tray and top with the roasted butternut squash cubes, roasted red beets and brussels sprouts.
8. 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.
9. Drizzle the blood orange vinaigrette all over the top of the butternut squash, beets and brussels sprouts autumn salad.
10. Garnish with the fresh basil, edible flowers and fresh basil and serve warm!

3.5.3208

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P.S. this Kale Butternut Squash Winter Salad Recipe

The post Autumn Salad Recipe of Roasted Red Beets, Butternut Squash & Roast Brussels Sprouts appeared first on Ciao Florentina.