Roasted Fall Vegetable Salad with White Beans

Roasted Fall Vegetable Salad with White Beans

Serve with a fork and spoon in a bowl of Roasted Fall Vegetable Salad with White Beans.

Inspired by one of my most-ordered dishes at True Food Kitchen, this roasted vegetable salad is perfect for fall. best! Tenderly sliced ​​butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a refreshing apple cider vinaigrette. Delicious and colorful. and A nutritional treasure trove!

only 30 minutes What this requires Gluten Free and Vegetable A meal packed with protein, fiber, vitamins and minerals. Come on, friends!

Shallots, kale, maple syrup, dried cranberries, apple cider vinegar, white beans, olive oil, butternut squash, brussels sprouts, mustard, salt, pepper

This beautiful fall salad starts with: Roasting vegetables. We cut the Brussels sprouts in half and the butternut squash thinly so that both vegetables have maximum contact with the baking sheet. The result? More caramelization and more flavor!

Arrange halved Brussels sprouts and thinly sliced ​​butternut squash on a parchment-lined baking sheet.

While the vegetables are in the oven, we quickly make the following: Apple Cider Vinaigrette Add olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallots, salt, and pepper.

Cooking with a Whisk to Make a Simple Apple Cider Vinegar Vinaigrette

Add next White beans and kale Using the dressing will allow the Brussels sprouts and butternut squash to absorb the flavors while they are fully roasted.

Add white beans and kale to a mixing bowl and stir.

Once the vegetables are tender and the edges are crispy, add them along with your desired ingredients. Dried cranberries or dried mulberries. We like the crunchiness that dried mulberries add, but they are harder to find in stores. Either way, you can’t go wrong!

Roasted Butternut Squash and Brussels Sprouts with Kale and White Beans

This dish is really delicious. packaging Nutrition Facts: Each serving contains over 20 grams of protein. 20g or more of fiberIt’s rich in vitamins and minerals (think potassium, iron, folate, vitamins B1, B6, C, and K)!

Roasted Fall Vegetable Salad Plate with White Beans

I hope you love this roasted vegetable salad! Here it is:

vibrant
healthy
beautiful
Full of rich texture
Full of fiber
Perfect for fall
It’s so delicious!

This salad makes a satisfying side dish, a standalone main dish, or paired with your favorite protein! It pairs especially well with crispy-skinned salmon or simple, crispy tofu.

More Fall Salad Recipes

If you try this recipe, let me know! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!

Close-up photo of a bite of salad on a fork

Preparation time 15 minute

Cooking time 15 minute

Total time 30 minute

night soil 2 (as an entree // or doubled as a side)

lecture Starters, Salads, Sides

cooking Gluten Free, Grain Free, Vegan

Freeze-able no

Is it maintained? Best eaten fresh

Prevent the screen from darkening

Roasted Vegetables

  • 12 oz. Brussels sprouts, cut off the ends and cut in half
  • 1 cup Butternut squash, peeled, halved and thinly sliced
  • 1 A large spoon olive oil
  • 1 A healthy pinch each Sea salt and black pepper

dressing

  • 2 A large spoon olive oil
  • 3 A large spoon Apple cider vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 2 A large spoon Chopped shallots (optional)
  • 1/8 tsp each Sea salt and black pepper

Kale and beans

  • 3 cup Chopped Lacinato Kale* (See note if using curly kale)
  • 1 (15 oz) can Drain and rinse white beans. (We like cannellini // or substitute with ~1 ½ cups of homemade juice)

For serving

  • 2-3 A large spoon Chopped dried cranberries (Or you can add dried mulberries for a crunchy texture)

  • Preheat the oven to 425F (218C) and line a large baking sheet with parchment paper.

  • Roasted Vegetables: Place the Brussels kohlrabi and butternut squash on a parchment-lined baking sheet and drizzle with oil. Stir to coat, then place the Brussels kohlrabi cut side down. Sprinkle evenly with sea salt and black pepper. Bake for 12 to 15 minutes, until the Brussels kohlrabi is tender and the edges are crisp.

  • Dressing: In a large bowl, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallots, salt, and pepper. Whisk to combine.

  • Kale and Beans: Add the kale and white beans to the dressing and stir to coat. Set aside to let them absorb the flavors of the dressing.

  • Once the Brussels sprouts and butternut squash are roasted, add them to the kale and white beans and mix gently until well combined. Add the dried cranberries (or mulberries) and divide among serving bowls. Enjoy!

  • Best eaten fresh — leftover salad won’t be as vibrant or bright. Difficult to freeze.

*Lachinato kale is softer and will break down a bit when mixed with the dressing, so there is no need to massage it. If you are using curly kale, it is better to apply a little of the dressing and massage it to soften it.
*Inspired by True Food Kitchen’s seasonal ingredient salad.
*Nutrient information is a rough estimate based on reduced amounts of dried cranberries and excluding optional ingredients.

clothing material: 1 (Item provided) calorie: 526 carbohydrate: 71.2 g protein: 21.4 g province: 23.1 g Saturated fat: 3.1 g Polyunsaturated fats: 2.7 g Monounsaturated fats: 15.1 g Trans fats: 0 g Cholesterol: 0 mg sodium: 368 mg potassium: 1535 mg fiber: 23.4 g sugar: 16 g Vitamin A: 1590 IU Vitamin C: 183 mg calcium: 186 mg steel: 3.6 mg

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