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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 chopp