Autumn Salad

We’ve found a great recipe by Ciao Florentina that is sure to be hit at your holiday parties. This colorful salad is not only a beautiful addition to your table visually but it’s also full of flavor. We recommend serving with your Thanksgiving feast!



1 medium butternut squash

1 lb brussel sprouts

zest from 1 orange

3 tbsp olive oil

4 tbsp blood orange olive oil (can be purchased on amazon)

2 tsp lemon juice

2 tsp sea salt

2 large red beets

3 sprigs basil

goat cheese for topping (optional)

Black Rice

1.5 cups black rice

2.5 cups water

1 bay leaf

2 strips orange peel

a pinch of sea salt


  1. Preheat oven to 400 degrees with a large cast iron skillet on the bottom rack.
  2. Rinse and scrub the beets and wrap loosely in foil, leaving a little opening for steam to escape. Place in preheated oven for 45 minutes to 1 hour until soft.
  3. When cool enough to handle peel the skin off the beets and cut them into small squares. Set aside.
  4. Peel the butternut squash and cut into 1 inch cubes. Transfer to a large baking sheet. Drizzle with a lug of olive oil and a pinch of sea salt. Spread them on the baking sheet preferably without touching each other. Roast them in preheated oven for about 35-45 minutes until soft and starting to caramelize around the edges.
  5. Meanwhile rinse and dry 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 to the preheated cast iron skillet you have in the oven. After about 15 minutes in the oven give them a gentle toss. Cook another 10 minutes or so.
  6. Meanwhile 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 remove from heat and allow to sit covered for 10 minutes.
  7. Transfer the cooked rice to a mixing bowl and discard the bay and orange peel. Drizzle with a lug of olive oil and fluff with a fork.
  8. Transfer the rice to a serving tray and top with the roasted butternut squash cubes, roasted beets and brussel sprouts.
  9. In a small jar combine 3 tbsp of blood orange olive oil, lemon juice and a pinch of sea salt. Shake to combine, taste and adjust seasonings until you are happy.
  10. Drizzle the blood orange vinaigrette all over the top of the salad. Garnish with the fresh basil and serve with creamy goat cheese on top (optional).
  11. Enjoy!


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