Fall Recipe 2025
Autumn Turmeric Rice Salad with Roasted Vegetables
There’s something magical about fall cooking when the air gets crisp, markets overflow with root vegetables, and the kitchen practically begs for a little roasting and spice. This salad is one of those dishes that looks like pure comfort but tastes like a celebration.
Serve it proudly as a main plate (it’s hearty enough!) or let it shine as a colorful side alongside pork loin, roasted chicken, or grilled white fish. However you plate it, this is fall cooking at its best: bold, bright, and brimming with comfort.
Prep. Time: 30 minutes.
Ingredients to serve 4
Roasted Vegetables
- 1 ¾ lb carrots, halved or quartered lengthwise depending on thickness
- 1 lg. butternut squash cubed and peeled
- 1 eggplant cubed
- 2 red onions, cut into wedges
- ¾ cup unsalted sunflower seeds
- ½ cup pomegranate seeds
- 6 tbsp olive oil
- ½ Tsp mustard – optional
- ½ tsp salt
- Pepper, to taste
Turmeric Rice
- 3 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp turmeric
- 1½ tsp curry powder
- 1 tsp salt
- 1½ cups basmati rice
- ¾ cup golden raisins
- 3 cups water
- ½ cup chopped fresh dill
Creamy Chive Dressing
- ¾ cup soy cream (e.g., Belsoy)
- 2 tbsp white wine vinegar
- ½ cup chopped fresh chives
- 1 tsp curry powder
- ½ tsp salt
Directions:
Preheat your oven to 425 °F and position the rack in the center. Line one large and one smaller baking sheet with parchment paper.
In a large bowl, toss the squash, carrots, onion wedges, sunflower seeds, olive oil, salt, and pepper. Spread evenly on the large baking sheet. Then do the same for the eggplant with the leftover oil in the bowl. Spread it evenly in the smaller sheet pan.
Roast the eggplant for 20 minutes, and the other vegetables for 30 minutes, turning the pans halfway through. Remove from oven and set aside.
Cook the Turmeric Rice: while the vegetables roast, heat a saucepan over medium. Add the olive oil, garlic, turmeric, curry powder, and salt; sauté for about 1 minute. Stir in the rice and golden raisins to coat. Add water and bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Then fluff and stir in the chopped dill.
Make the Creamy Chive Dressing: In a small bowl, whisk together the soy cream, white wine vinegar, chives, curry powder, and salt until smooth. I add a bit of spicy mustard, but it is optional and controversial (about ½ tsp.)
Assemble the Salad: Plate the turmeric rice. Top with the roasted vegetables and sprinkle with pomegranate seeds. Drizzle with the creamy chive dressing.
Accompaniments: This is a wonderful main plate, but as a side, I like to pair it with a simple pork loin or white fish.
Chef’s Note: You can make it ahead and tuck it into jars, the flavors only get better after a day or two.
