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Roasted Fall Veggie Rice Salad

If you're looking for a fresh flavorful fall dish then this is the recipe for you. Tender brown rice, roasted fall veggies and peppery arugula makes the best fall salad.

Fall is in full effect and I wanted to make something that screamed fall but doesn't feel heavy. I came up with idea to make a fall inspired roasted veggie salad. It was super simple, easy to make and full of all of my favorite fall flavors. I just roasted some butternut squash, Brussel sprouts, red onion and red bell pepper with tons of sage and rosemary. Then I just tossed it with some cooked brown rice and arugula and threw in some celery for crunch.

You can save time making this recipe by using some help from your local grocery store by purchasing pre cut squash and veggies.


Cook Time: 30 Minutes

Serves 4


  • 1/2 red onion chopped

  • 1 red bell pepper chopped

  • 1/2 a butternut squash chopped into 1/2 inch pieces

  • 1/2 lbs. of Brussel sprouts quartered

  • 1 tsp of fresh rosemary finely chopped

  • 1 tsp of fresh sage finely chopped

  • 1/2 cup of chopped celery

  • 3 tbs of extra virgin olive oil plus more for drizzling

  • 1/2 tsp of sea salt plus more to taste.

  • about 2-3 handfuls of fresh arugula

  • 4 cups of cooked rice (you could use quinoa too)


  1. Preheat oven to 375*

  2. Add the onion, red bell pepper, squash and Brussel sprouts to a large sheet pan in an even layer.

  3. Drizzle on about 3 tbs of extra virgin olive oil.

  4. Add the finely chopped herbs and and 1/2 tsp of salt and toss to make sure everything is coated.

  5. Place on the middle oven rack and cook for about 15-20 minutes.

  6. While the veggies are roasting add the arugula to the bottom of a large bowl and drizzle with about 1 tbs of extra virgin olive oil and a salt to taste and toss well.

  7. Once the veggies are done add them to the bowl with the arugula along with the rice and chopped celery.

  8. Toss to make sure everything is combined and mixed well.

  9. Add salt to taste and enjoy!

I really love this dish because it's delicious at any temperature. I ate it at room temperature for lunch and it really hit the spot. It was light but satisfying!


I love using large commercial size sheet pans. You can really fit so much food on them without over crowding the pan. Look how beautiful and colorful the veggies are. The smell of the sage and rosemary is heavenly.

I'm terrible at cooking rice so I usually buy the frozen precooked rice from Trader Joe's. I just warm it up in a skillet over medium low heat for a few minutes before using it.

I really love adding in the fresh chopped celery. It adds texture and crunch.

Just miix everything together, drizzle with extra virgin oil and add salt and pepper to taste. I used the Trader Joe's Herbs de Provence extra virgin olive oil blend and it added so much flavor.

Next time your in Trader joe's make sure you pick up a bottle of this stuff. It's amazing and it's only $3.99 a bottle.


Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.



Hey I'm Shantelle!


I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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