Roasted Fall Vegetable Salad with White Beans

Impressed by one in all our go-to orders at True Meals Kitchenthis roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, enticing, and a dietary powerhouse!

Merely half-hour required for this gluten-free and plant-based meal full of protein, fiber, and dietary nutritional vitamins and minerals galore. Let’s do this, mates!

Shallot, kale, maple syrup, dried cranberries, apple cider vinegar, white beans, olive oil, butternut squash, Brussels sprouts, mustard, salt, and pepper

This enticing fall salad begins with roasting the veggies. We halve Brussels sprouts and thinly slice butternut squash so every veggies have most contact with the baking sheet. The end result? Further caramelization and further style!

Halved Brussels sprouts and thinly sliced butternut squash on a parchment-lined baking sheet

Whereas the veggies are throughout the oven, we whip up a quick apple cider vinaigrette with olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper.

Using a whisk to make a simple apple cider vinaigrette

Subsequent, we add white beans and kale to the dressing, the place they take in style whereas the Brussels sprouts and butternut squash finish roasting.

Stirring white beans and kale in a mixing bowl

When the veggies are tender with crispy edges, add them in alongside alongside together with your various of dried cranberries or dried mulberries. We love the crunch that dried mulberries add, nevertheless they’re more durable to hunt out in retailers. Each strategy, you’ll’t go mistaken!

Roasted butternut squash and Brussels sprouts in a bowl with kale and white beans

This dish is extraordinarily delicious and packed with food regimen: Each serving has 20+ grams protein, 20+ grams fiberand dietary nutritional vitamins and minerals galore (assume potassium, iron, folate, and dietary nutritional vitamins B1, B6, C & Okay)!

Plates of our Roasted Fall Vegetable Salad with White Beans

We hope you LOVE this roasted vegetable salad! It’s:

Vibrant
Healthful
Beautiful
Crammed with good textures
Fiber-packed
Good for fall
& SO delicious!

This salad works fantastically as a aspect, a standalone entrée, or paired alongside together with your favorite protein for an rather more satisfying meal! It goes notably successfully with our Crispy Pores and pores and skin Salmon or Quick & Easy Crispy Tofu.

Further Fall Salad Recipes

Whenever you do that recipe, inform us! Depart a comment, value it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!

Close up photo of a fork speared with a bite of salad

Prep Time 15 minutes

Cook dinner dinner Time 15 minutes

Entire Time 30 minutes

Servings 2 (as an entrée // or double as a aspect)

Course Starter, Salad, Aspect

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Nice No

Does it maintain? Biggest when current

Cook dinner dinner ModeCease your show display from going darkish

ROASTED VEGGIES

12 oz. Brussels sprouts, ends trimmed, halved
1 cup butternut squash, peeled, halved, and thinly sliced
1 Tbsp olive oil
1 healthful 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 (optionally accessible)
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 handmade)

FOR SERVING

2-3 Tbsp chopped dried cranberries (or sub dried mulberries for crunch)

Preheat the oven to 425 F (218 C) and line an enormous 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 set up Brussels sprouts decrease aspect down. Sprinkle evenly with sea salt and black pepper. Roast for 12-Quarter-hour, until the Brussels sprouts are tender with crispy edges.
DRESSING: Within the meantime, to an enormous 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. Put apart to permit them to soak up the flavors of the dressing.
When the Brussels sprouts and butternut squash are executed roasting, add them to the kale and white beans and toss gently until merely combined. Add dried cranberries (or mulberries) and divide between serving bowls. Have the benefit of!
Biggest when current — leftover salad is simply not as vibrant or vibrant. Not freezer nice.

*Lacinato kale doesn’t require massaging as a result of it’s additional tender and breaks down barely when mixed with the dressing. If using curly kale, we advocate massaging it with a little bit of little little bit of dressing to soften.
*Impressed by the Seasonal Ingredient Salad at True Meals Kitchen.
*Vitamin information is a troublesome estimate calculated with the lesser amount of dried cranberries and with out optionally accessible components.

Serving: 1 (serving entry) Power: 526 Carbohydrates: 71.2 g Protein: 21.4 g Fat: 23.1 g Saturated Fat: 3.1 g Polyunsaturated Fat: 2.7 g Monounsaturated Fat: 15.1 g Trans Fat: 0 g Ldl ldl 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 Iron: 3.6 mg

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Roasted Fall Vegetable Salad with White Beans