If you’re looking for a dish that’s as refreshing as it is hearty, this roasted vegetable and citrus rice salad might become your new go-to. It’s a vibrant combination of oven-roasted vegetables, fluffy rice, and juicy citrus segments, tied together with a light, zesty dressing that brings every bite to life.
The base of this salad starts with your favorite rice, jasmine, basmati, or even a brown rice blend for extra texture and nutrients. Once cooked and cooled, it becomes the perfect canvas for colorful roasted vegetables. Think bell peppers, sweet potatoes, red onions, and zucchini. Roasting these in olive oil with a pinch of salt and pepper brings out their natural sweetness and adds a lovely caramelized flavor.
The citrus is where this salad really shines. Orange and grapefruit segments not only add a burst of freshness but also balance out the savory flavors of the roasted vegetables. A bit of the citrus juice is reserved to use in the dressing, which is simple yet full of flavor. Olive oil, lemon or lime juice, a touch of honey or maple syrup, and a little Dijon mustard are whisked together to coat the salad in a tangy, bright finish.
Toss it all together with some chopped fresh herbs, parsley, cilantro, or mint, and you’ve got a dish that’s packed with color, texture, and nutrients. You can also sprinkle in a handful of toasted nuts or crumbled feta cheese if you’re looking to add a bit more crunch or creaminess.
This salad works beautifully as a light lunch, a side dish for grilled meats or fish, or a make-ahead option for picnics and potlucks. It’s naturally gluten-free, and it can easily be made vegan. Best of all, it holds up well in the fridge, making it ideal for meal prep.
Roasted vegetable and citrus rice salad proves that wholesome food doesn’t have to be boring. It’s a celebration of seasonal flavors, perfect for any time you want something nourishing, flavorful, and a little bit unexpected.
Ingredients
- 2 cups cooked rice
- 1 red bell pepper sliced
- 1 zucchini large, sliced
- 1 yellow squash sliced
- 1 red onion sliced
- 1 cup cherry tomatoes halved
- 2 piece oranges juice and zest
- 1 Lemon juice and zest
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup parsley chopped fresh
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the sliced red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper. Toss to coat the vegetables evenly.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly charred.
- While the vegetables are roasting, cook the rice according to package instructions. Once cooked, fluff the rice with a fork.
- In a large serving bowl, combine the cooked rice, roasted vegetables, orange juice and zest, lemon juice and zest, and chopped parsley. Toss to combine all the ingredients.
- Season with additional salt and pepper, if desired.
- Serve the roasted vegetable and citrus rice salad warm or chilled.