Saladsciaoflorentina4.9
Thanksgiving Roasted Vegetable Salad
A great Thanksgiving roasted vegetable salad highlighting the best of fall produce. Roasted butternut squash, beets and Brussels sprouts are piled up high on a bed of heirloom black rice dressed in a citrusy blood orange vinaigrette!
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- baking sheet
- bowl
- pot
- mixing bowl
📝 Preparation Steps
1
Roast the Beets: 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 or refrigerate until ready to use. (Note - the beets can be roasted in advance or replaced with store-bought roasted beets)
2
Roast the Butternut Squash - Peel the butternut 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 in the preheated 400"F oven for about 35 to ⏱️ 45 minutes until soft and it starts to caramelize around the edges.
butternut squash ( (medium size))1olive oil3 tbspblood orange olive oil4 tbspsea salt (+ more to taste)2 tspsea salt1 pinch
3
Brussel Sprouts - Meanwhile rinse and dry the sprouts and trim the ends. Half them lengthwise and transfer to a bowl. Drizzle with a little 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. If your timing is right both the squash + the sprouts should be done at about the same time.
brussel sprouts (trimmed + halved lengthwise)1 lbolive oil3 tbspblood orange olive oil4 tbspsea salt (+ more to taste)2 tspsea salt1 pinch
4
Make the Rice
5
Combine the black rice, water, orange peel, sea salt and bay leaf in a medium size pot ( I used an 8-inch wide pot). Bring to a simmer and cover with a tight lid. Cook for 30 to ⏱️ 35 minutes until all water has been absorbed. Remove the pot from heat and allow it to sit tightly covered for 10 to ⏱️ 15 minutes, the rice will finish cooking in its own steam.
black rice1.5 cupswater2.5 cupsorange (zested)1trips orange peel2 sblood orange olive oil4 tbspsea salt (+ more to taste)2 tspsea salt1 pinch
6
Transfer the cooked rice to a mixing bowl and discard the bay and orange peel. Drizzle with a couple of teaspoons of the blood orange olive oil and squeeze half of the orange over the top. Fluff with a fork. Transfer the rice to a large serving tray and top with the roasted butternut squash, red beets and Brussel sprouts.
orange (zested)1trips orange peel2 sblood orange olive oil4 tbspolive oil3 tbspbutternut squash ( (medium size))1red beets (medium size)2brussel sprouts (trimmed + halved lengthwise)1 lb
7
Make the Blood Orange Citrus Vinaigrette
orange (zested)1trips orange peel2 sblood orange olive oil4 tbsp
8
In a small jar combine 3 tablespoons 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.
olive oil3 tbsporange (zested)1blood orange olive oil4 tbsplemon juice (+ more to taste)2 tspsea salt (+ more to taste)2 tspsea salt1 pinch
9
Drizzle the blood orange vinaigrette all over the black rice and roasted vegetable salad. Garnish with the fresh basil, orange zest and edible flowers.
orange (zested)1trips orange peel2 sblood orange olive oil4 tbspblack rice1.5 cupsedible flowers (optional for garnish)2 tbsp
Nutrition Facts
calories
428 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
8 g
sugar Content
9 g
sodium Content
836 mg
protein Content
8 g
carbohydrate Content
63 g
saturated Fat Content
3 g
unsaturated Fat Content
14 g
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