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

Fall Harvest Salad with Arugula and Roasted Vegetables

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


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!



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


  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!


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.