Roasted Fall Vegetable Salad with White Beans

Impressed by certainly one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its finest! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider French dressing. It’s scrumptious, attractive, and a dietary powerhouse!

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

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

This attractive fall salad begins with roasting the veggies. We halve Brussels sprouts and thinly slice butternut squash so each veggies have most contact with the baking sheet. The consequence? Extra caramelization and extra taste!

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

Whereas the veggies are within the oven, we whip up a fast apple cider French dressing 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 absorb taste whereas the Brussels sprouts and butternut squash end roasting.

Stirring white beans and kale in a mixing bowl

When the veggies are tender with crispy edges, add them in alongside together with your alternative of dried cranberries or dried mulberries. We love the crunch that dried mulberries add, however they’re harder to search out in shops. Both manner, you possibly can’t go unsuitable!

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

This dish is extremely scrumptious and packed with diet: Every serving has 20+ grams protein, 20+ grams fiber, and nutritional vitamins and minerals galore (suppose potassium, iron, folate, and nutritional vitamins B1, B6, C & Ok)!

Plates of our Roasted Fall Vegetable Salad with White Beans

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

Vibrant
Healthful
Stunning
Stuffed with nice textures
Fiber-packed
Good for fall
& SO scrumptious!

This salad works superbly as a facet, a standalone entrée, or paired together with your favourite protein for an much more satisfying meal! It goes particularly effectively with our Crispy Skin Salmon or Quick & Easy Crispy Tofu.

Table of Contents

Extra Fall Salad Recipes

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

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Complete Time 30 minutes

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

Course Entrée, Salad, Aspect

Delicacies Gluten-Free, Grain-Free, Vegan

Freezer Pleasant No

Does it maintain? Greatest when contemporary

Prepare dinner ModeStop your display screen 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 wholesome pinch every 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 (elective)
1/8 tsp every sea salt and black pepper

KALE & BEANS

3 cups chopped Lacinato kale* (if utilizing 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)

Preheat the oven to 425 F (218 C) and line a big 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 organize Brussels sprouts reduce facet down. Sprinkle evenly with sea salt and black pepper. Roast for 12-Quarter-hour, till the Brussels sprouts are tender with crispy edges.
DRESSING: In the meantime, to a big bowl, add olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper. Whisk to mix.
KALE & BEANS: Add kale and white beans to the dressing and stir to coat. Put aside to allow them to absorb the flavors of the dressing.
When the Brussels sprouts and butternut squash are achieved roasting, add them to the kale and white beans and toss gently till simply mixed. Add dried cranberries (or mulberries) and divide between serving bowls. Take pleasure in!
Greatest when contemporary — leftover salad isn’t as vibrant or shiny. Not freezer pleasant.

*Lacinato kale doesn’t require massaging because it’s extra tender and breaks down barely when combined with the dressing. If utilizing curly kale, we advise massaging it with just a little little bit of dressing to melt.
*Impressed by the Seasonal Ingredient Salad at True Food Kitchen.
*Vitamin data is a tough estimate calculated with the lesser quantity of dried cranberries and with out elective components.

Serving: 1 (entrée serving) Energy: 526 Carbohydrates: 71.2 g Protein: 21.4 g Fats: 23.1 g Saturated Fats: 3.1 g Polyunsaturated Fats: 2.7 g Monounsaturated Fats: 15.1 g Trans Fats: 0 g 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