Thanksgiving Roasted Vegetable Salad Recipe (2024)

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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 nutritious heirloom black rice dressed in a citrusy blood orange vinaigrette!

Jump to Recipe| Food style by: Florentina | Food Photo by: |

Roasted Vegetable Salad

Great Thanksgiving sides are pure gold. Not that there’s anything wrong with a dairy-free green bean casserole but If I were to choose one show stopping fall dish that is perfectly balanced on the sweet, savory and citrusy spectrum, it would be this Italian roasted vegetable salad! The earthiness of the heirloom black rice stands up beautifully to the textures of the roasted vegetables and the zesty vinaigrette. Served hot or cold, this autumn salad is not to be missed!

There’s still room to build on the concept and make it your own with the addition of some of these balsamic roasted figs, crispy roasted broccoli or heirloom rainbow carrots. The trick is in timing everything just right so the veggies are al done at about the same time.

The Citrus Vinaigrette

The vinaigrette is simple but divine! This is the time of year when I pull out my special bottle of blood orange olive oil. I first season the cooked plain rice with just a drizzle then shake up my vinaigrette to pour all over the salad. It’s just infused olive oil and freshly squeezed lemon juice with just a pinch of salt. It’s perfect, but if you fancy a touch of dijon that won’t hurt, or you can be a little extra with a couple of teaspoons of poppy seeds.

About the Black Rice

I’m really fond of this heirloom whole grain rice. It cooks beautifully adding both texture and nuttiness to your dish. Make sure to rinse it well before cooking to obtain a nice fluffy separation of the grains. Alternatively a wild rice mix could be used with mild variations in the flavor profile, I just really love the color contrast between the black grains and the colorful veggies. In lieu of rice, black Puy lentils and even quinoa would make a great protein packed canvas here. Go wild!

Make Ahead Tips

Since this salad is absolutely delicious served hot or cold it can be made a head and the components stored individually. The vegetables could be reheated and crisped up again at 450″F for 5 minutes or so. The recipe could simply be brought to room temperature or heated through in a skillet or microwave oven.

Thanksgiving Recipes

  • Cranberry Wild Rice Pilaf
  • Vegetable Pot Pie
  • Butternut Squash Mac and Cheese
  • Dairy Free Scalloped Potatoes
  • Vegan Mac and Cheese <–the Best!
  • Oven Roasted Baby Potatoes
  • Mushroom Bourguignon Stew
  • Italian Almond Cookies
  • Ultimate Vegetarian Stuffing
  • Roasted Spaghetti Squash
  • Wild Mushrooms and Potatoes
  • Roasted Butternut Squash Apple Soup
  • Sweet Potato Rounds
  • Crusty Bread.

Thanksgiving Roasted Vegetable Salad Recipe (5)

4.93 from 13 votes

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!

Print Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 20 minutes mins


  • 1 butternut squash (medium size)
  • 1 lb brussel sprouts (trimmed + halved lengthwise)
  • 2 red beets (medium size)
  • 3 tbsp olive oil
  • 2 tsp sea salt + more to taste
  • 1 orange zested
  • 3 sprigs fresh basil for garnish
  • 2 tbsp edible flowers (optional for garnish)

Black Rice

  • 1.5 cups black rice
  • 2.5 cups water
  • 1 leaf bay
  • 2 strips orange peel

Blood Orange Vinaigrette


  • 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 red beets

  • 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.

    1 butternut squash, 3 tbsp olive oil

  • 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.

    1 lb brussel sprouts

Make the Rice

  • 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.

    1.5 cups black rice, 2.5 cups water, 1 leaf bay, 1 pinch sea salt, 2 strips orange peel

  • 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.

Make the Blood Orange Citrus Vinaigrette

  • 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.

    4 tbsp blood orange olive oil, 2 tsp lemon juice, 1 pinch sea salt

  • Drizzle the blood orange vinaigrette all over the black rice and roasted vegetable salad. Garnish with the fresh basil, orange zest and edible flowers.

    1 orange, 3 sprigs fresh basil, 2 tbsp edible flowers


Calories: 428kcal | Carbohydrates: 63g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 836mg | Potassium: 980mg | Fiber: 8g | Sugar: 9g | Vitamin A: 14067IU | Vitamin C: 106mg | Calcium: 124mg | Iron: 3mg

Course: Sides

Cuisine: Italian

Keyword: roasted vegetable salad

Servings: 6 people

Calories: 428kcal

Author: Florentina

Thanksgiving Roasted Vegetable Salad Recipe (2024)


What's a good dressing for roasted vegetables? ›

In a small lidded jar, mix together 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 2 tablespoons honey, and 2 tablespoons lemon juice. If you have any on hand, you can chop up some fresh herbs to complement the veggies.

Can you serve roasted vegetables cold? ›

You don't need to eat roasted vegetables hot. Use them as a salad or dipping agent.

How do you get the most out of a salad? ›

Here are some ideas to super-boost your salad!
  1. Add texture with roasted seeds or nuts. Seeds and nuts are a great salad topper. ...
  2. Make it more filling with whole grains. ...
  3. Beans and other legumes add plant-based protein. ...
  4. Fresh herbs add lots of flavour. ...
  5. Sweeten your salad with fruit. ...
  6. Make sure your salad is properly seasoned.

How roasting vegetables brings out the savory sweetness in the food? ›

The best temperature for roasting vegetables is around 400° to 425°F. In general, you want to roast vegetables until they're fork tender and have caramelized edges. Roasting vegetables at a high temperature brings out their natural sweet flavors and promotes caramelization.

What sauce is good on vegetables? ›

8 Irresistible Sauces for Boring Vegetables
  • Copycat Zupas Poppyseed Dressing from The Food Charlatan. ...
  • Easy Peanut Sauce by Zested Lemon. ...
  • Jalapeno Ranch by Natasha's Kitchen. ...
  • 5-Minute Sunshine Sauce by Pinch of Yum. ...
  • Creamy Mango Jalapeno Dressing by Fed and Fit. ...
  • Roasted Red Pepper Pesto by Drizzle and Dip.
Mar 4, 2020

What are the 4 primary dressing types used on salads? ›

The four main salad dressings are vinaigrette, emulsified vinaigrette, mayonnaise-based, and mayonnaise. An emulsion is the permanent blending of unlike ingredients, such as oil and vinegar. Vinaigrettes are lighter dressings used on more delicate ingredients, like salad greens.

How do you keep roasted vegetables from getting soggy? ›

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

What vegetables are good roasted to eat cold? ›

you can roast your veg too, zucchini, carrot, sweet potato, eggplant etc.. they make an awesome cold roast veg salad. Roasting them makes them extra sweet and because the outside is sealed, they hold their integrity well. Cut into small chunks, roast until just cooked .. dress when ready to eat.

Can I roast vegetables ahead of time and then reheat? ›

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

How do restaurants get their salads so cold? ›

That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

How can I make my salad more flavorful? ›

12 Easy Ways to Make Salad Taste Amazing – Seriously
  1. Make Your Salad a Spectacle. ...
  2. Mix and Match Leaves. ...
  3. Upgrade Your Salad Dressings. ...
  4. Massage Your Salad Greens. ...
  5. Toss in Cooked Veggies. ...
  6. Add Fresh Herbs. ...
  7. Sweeten with Fruit. ...
  8. Heat Your Salad Dressing.
Mar 9, 2022

What can I put in a salad to make it more interesting? ›

There are many things you can add to a salad. Starting with vegetables, cucumber, radishes, avocado, sprouts, broccoli and cauliflower raw or cooked, canned beans of almost any kind. Nuts, cheeses, rice, dried fruits, leftover steak, chicken, or shrimp.

What is the secret to extra crispy roasted vegetables? ›

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower. Cornstarch is commonly used to coat proteins like chicken or beef to achieve a crispy exterior, so why not use it with vegetables?

What is the secret to roasting vegetables? ›

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

How do you dress up vegetables? ›

Salt is the bare minimum, and the right amount will make a huge difference. Add salt gradually and taste as you go, they should taste more flavourful but not outright salty. Try herbs and spices like paprika, cumin, oregano, chilli powder, curry powder, basil and more.

Should I cover my roasted vegetables in the oven? ›

There is no need to cover vegetables when roasting. Covering them creates steam, so they won't get as crispy and caramelized. Don't forget to stir once or twice while cooking so the vegetables get nicely browned on all sides. Other than that, you can't really go wrong.

How do you keep roast vegetables moist? ›

Toss the vegetables with a seasoned oil mixture (or just oil if you want the veggie flavors to shine) to keep them from drying out and to flavor the vegetables as they roast. In a small bowl, combine olive oil with lemon juice, salt, and ground black pepper.

Should I season vegetables before or after roasting? ›

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

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