Harvest Salad with Arugula, Brussels Sprouts, Cauliflower and Shallot Dijon Dressing

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This fall salad with arugula, wild rice, roasted Brussels sprouts and roasted cauliflower is loaded with flavor. The shallot Dijon dressing is one of my most favorites. Add a simple protein like salmon, chicken or steak and you have a full meal in a bowl! I also love serving it on Sundays with a cup of my turkey sausage chili and corn muffins. It’s the perfect fall meal.

Harvest Salad with roasted brussels sprouts and cauliflower and shallot dijon dressing

The next three sections are to make this recipe easier. If you don’t need them, just scroll down to the recipe.

Tips & Notes

  1. Prep your recipe before you start. Measure out all ingredients, squeeze the orange juice and melt the butter. Different-sized glass bowls are the number one ingredient in all of my recipes. By pre-prepping everything, you take the chaos out of cooking.
  2. Give yourself enough time to cool the vegetables and rice before putting your salad together.
  3. You can make the wild rice, roasted Brussels sprouts and cauliflower ahead of time. Up to a day in advance.
Shopping List for Harvest Salad with Arugula Brussels Sprouts Cauliflower and Shallot Dijon Dressing

8 Steps to Your Harvest Salad with Arugula and Roasted Brussels & Cauliflower

Step One
Preheat the oven to 400°.

Step Two
Put wild rice and chicken broth or water into a rice cooker and cook per the instructions.

Step Three
Prep Brussels sprouts. Cut the bottom off, cut in half and peel the outside layer off. Cut each piece in half again. Put in a large bowl.

Step Four
Cut cauliflower into small florets. Start by removing the leaves from the base of the cauliflower. Next, use your knife to cut around the stem. Large cauliflower florets will naturally start to fall off. Cut off the base of each of these and pull off tiny florets. Add the cauliflower to the bowl of Brussels sprouts. 

Step Five
Add olive oil, salt and pepper to the Brussels sprouts and cauliflower. Stir to combine and dump onto a baking sheet.

Step Six
Bake for 1o minutes, using a spatula move them around the baking sheet so that they don’t only brown in one area. Bake another 5 – 7 minutes until browned but not burnt. Remove from oven and let return to room temp.

Step Seven
Make the dressing. Add olive oil, vinegar, Dijon mustard, salt and pepper to a glass container. Dice shallot and add to olive oil mix. Shake and set aside.

Step Eight
Add arugula, rice, Brussels sprouts and cauliflower and almonds to a salad bowl. Dump dressing over the top. Toss to distribute the salad dressing evenly.

Fall Harvest Salad with Brussels Sprouts and Cauliflower Pin It
Harvest Salad with roasted brussels sprouts and cauliflower and shallot dijon dressing
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Harvest Salad with roasted brussels sprouts and cauliflower and shallot dijon dressing

Fall Harvest Salad with Arugula and Roasted Vegetables

  • Author: Stefanie Mullen
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 6 Servings 1x

Description

This fall salad with arugula, wild rice, roasted Brussels sprouts and roasted cauliflower is loaded with flavor. The shallot Dijon dressing is one of my most favorites. Add a simple protein like salmon, chicken or steak and you have a full meal in a bowl!


Ingredients

Scale

Salad Base

  • 4 cups arugula
  • 2 cups cooked wild rice
  • ½ cup sliced almonds

Roasted Vegetables

  • 2 cups quartered Brussels sprouts
  • 2 cups cauliflower, cut into small pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Shallot Dijon Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped shallots
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat the oven to 400°.
  2. Put wild rice and chicken broth or water into a rice cooker and cook per the instructions.
  3. Trim Brussels sprouts and cut into quarters lengthwise. Put in a large bowl.
  4. Cut cauliflower into small florets. Add to Brussels sprouts bowl.
  5. Add olive oil, salt and pepper to the Brussels sprouts and cauliflower. Stir to combine and dump onto a baking sheet.
  6. Bake for 1o minutes, using a spatula move them around the baking sheet so that they brown evenly. Bake another 5 – 7 minutes until browned but not burnt. Remove from oven and let return to room temp.
  7. Make the dressing. Add olive oil, vinegar, Dijon mustard, salt and pepper to a glass container. Dice shallot and add to olive oil mix. Shake and set aside.
  8. Add arugula, rice, almonds and Brussels sprouts and cauliflower to a salad bowl. Dump dressing over the top. Toss to distribute the salad dressing evenly.
  9. Enjoy!

Notes

IMPORTANT >> Give yourself enough advance time on the roasted vegetables and rice so you can bring them back to room temperature before mixing the salad.

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