Roasted Fall Vegetable Salad with White Beans
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
2 (as an entrée // or double as a side)
-
Calories
526 kcal
-
Course
Side Dish, Main Course, Salad
-
Cuisine
Vegan
Roasted Fall Vegetable Salad with White Beans
Report
30-minute roasted vegetable salad with Brussels sprouts, butternut squash, kale, white beans, and dried cranberries. A gorgeous, nourishing, plant-based meal perfect for fall!
Share:
Ingredients
ROASTED VEGGIES
- 12 oz. Brussels sprouts, ends trimmed, halved
- 1 cup butternut squash, peeled, halved, and thinly sliced
- 1 Tbsp olive oil
- 1 healthy pinch each Sea salt and black pepper
DRESSING
- 2 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tsp maple syrup
- 2 Tbsp minced shallot (optional)
- 1/8 tsp each Sea salt and black pepper
KALE & BEANS
- 3 cups chopped Lacinato kale* (if using curly kale, see notes)
- 1 (15 oz.) can white beans, drained and rinsed (we like cannellini // or sub ~ 1 ½ cups homemade)
FOR SERVING
- 2-3 Tbsp chopped dried cranberries (or sub dried mulberries for crunch)
Instructions
- Preheat the oven to 425 F (218 C) and line a large baking sheet with parchment paper.
- ROASTED VEGGIES: Add Brussels sprouts and butternut squash to the parchment-lined baking sheet and drizzle with oil. Toss to coat, then arrange Brussels sprouts cut side down. Sprinkle evenly with sea salt and black pepper. Roast for 12-15 minutes, until the Brussels sprouts are tender with crispy edges.
- DRESSING: Meanwhile, to a large bowl, add olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper. Whisk to combine.
- KALE & BEANS: Add kale and white beans to the dressing and stir to coat. Set aside to let them soak up the flavors of the dressing.
- When the Brussels sprouts and butternut squash are done roasting, add them to the kale and white beans and toss gently until just combined. Add dried cranberries (or mulberries) and divide between serving bowls. Enjoy!
- Best when fresh — leftover salad is not as vibrant or bright. Not freezer friendly.
Notes
- *Lacinato kale doesn’t require massaging as it's more tender and breaks down slightly when mixed with the dressing. If using curly kale, we suggest massaging it with a little bit of dressing to soften.*Inspired by the Seasonal Ingredient Salad at True Food Kitchen.*Nutrition information is a rough estimate calculated with the lesser amount of dried cranberries and without optional ingredients.
Nutrition Information
Show Details
Serving
1(entrée serving)
Calories
526
(26%)
Carbohydrates
71.2g
(24%)
Protein
21.4g
(43%)
Fat
23.1g
(36%)
Saturated Fat
3.1g
(16%)
Polyunsaturated Fat
2.7g
Monounsaturated Fat
15.1g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
368mg
(15%)
Potassium
1535mg
(44%)
Fiber
23.4g
(94%)
Sugar
16g
(32%)
Vitamin A
1590IU
(32%)
Vitamin C
183mg
(203%)
Calcium
186mg
(19%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 2(as an entrée // or double as a side)
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Serving | 1(entrée serving) | |
| Calories | 526 | 26% |
| Carbohydrates | 71.2g | 24% |
| Protein | 21.4g | 43% |
| Fat | 23.1g | 36% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 2.7g | 16% |
| Monounsaturated Fat | 15.1g | 76% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 368mg | 15% |
| Potassium | 1535mg | 33% |
| Fiber | 23.4g | 94% |
| Sugar | 16g | 32% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 183mg | 203% |
| Calcium | 186mg | 19% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Vegetable Salad with Magic Green Sauce
Indian, Argentinian-Inspired, Vegan
5.0
(153 reviews)
Vegan Green Enchiladas with White Beans
Vegan, Mexican-American Fusion, gluten-free
5.0
(12 reviews)
