Roasted Fall Vegetable Salad with White Beans

Roasted Fall Vegetable Salad with White Beans

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Inspired by one of our favorite orders at True Food Kitchen, this roasted vegetable salad is fall at its finest. betterTender sliced ​​zucchini, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a refreshing apple cider vinaigrette! It’s delicious, beautiful, and An inexhaustible source of nutrition!

Fair 30 minutes required for this gluten free and plant based Food packed with protein, fiber, vitamins and minerals galore. Go for it, folks!

Shallots, kale, maple syrup, dried cranberries, apple cider vinegar, white beans, olive oil, pumpkin, Brussels sprouts, mustard, salt and pepper.

This beautiful fall salad starts with roasting vegetablesWe cut the Brussels sprouts in half and the pumpkin into thin slices so that both vegetables have maximum contact with the baking sheet. The result? More caramelization and more flavor!

Brussels sprouts cut in half and squash cut into thin slices on a baking sheet lined with parchment paper

While the vegetables are in the oven, we prepare a quick recipe. 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

Next, we add white beans and kale to the dressing, where they absorb flavor while the Brussels sprouts and squash finish roasting.

Mixing white beans and kale in a bowl

When the vegetables are tender and crispy on the edges, add them along with your choice of dried blueberries or dried blackberriesWe love the crunch that dried blackberries add, but they are harder to find in stores. Either way, you can’t go wrong!

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

This dish is incredibly delicious and full with nutrition: Each serving has more than 20 grams of protein, 20+ grams of fiberAnd vitamins and minerals galore (think potassium, iron, folate, and vitamins B1, B6, C, and K)!

Dishes from our Roasted Fall Vegetable Salad with White Beans

We hope you love this roasted vegetable salad! It is:

Vibrant
Healthy
Beautiful
Full of fantastic textures
Full of fiber
Perfect for autumn
And SO delicious!

This salad works great as a side dish, as a stand-alone main dish, or paired with your favorite protein for an even more satisfying meal. It pairs especially well with our Crispy Skin Salmon or our Quick and Easy Crispy Tofu.

More fall salad recipes

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

Close-up photo of a fork with a morsel of salad stuck in it.

Preparation time 15 minutes

Cooking time 15 minutes

Total time 30 minutes

Servings 2 (as a main dish or as a side dish)

Course Main course, salad, side dish

Kitchen Gluten free, grain free, vegan

Suitable for freezer No

Is it preserved? Best when fresh

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ROASTED VEGETABLES

  • 12 oz. Brussels sprouts, ends trimmed, cut in half
  • 1 cup Pumpkin, peeled, halved and thinly sliced
  • 1 Tablespoon olive oil
  • 1 a healthy pinch of each sea ​​salt and black pepper

BANDAGE

  • 2 Tablespoon olive oil
  • 3 Tablespoon apple cider vinegar
  • 2 teaspoonful Dijon mustard
  • 1 teaspoonful maple syrup
  • 2 Tablespoon chopped shallot (optional)
  • 1/8 teaspoon each sea ​​salt and black pepper

KALE AND BEANS

  • 3 cups Chopped Lacinato Kale* (if using kale, see notes)
  • 1 (15 oz) can white beans, drained and rinsed (we like cannellini // or sub ~ 1 ½ cup homemade)

TO SERVE

  • 23 Tablespoon chopped dried cranberries (or substitute dried blackberries for a crunchy touch)

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

  • ROASTED VEGETABLES: Add the Brussels sprouts and squash to the parchment-lined baking sheet and drizzle with oil. Toss to coat, then place the Brussels sprouts cut-side down. Sprinkle evenly with sea salt and black pepper. Roast for 12 to 15 minutes, until the Brussels sprouts are tender with crispy edges.

  • DRESSING: Meanwhile, in a large bowl, add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt and pepper. Whisk to combine.

  • KALE AND BEANS: Add the kale and white beans to the dressing and toss to coat. Set them aside to absorb the flavors of the dressing.

  • When the Brussels sprouts and squash are done, add them to the kale and white beans and gently stir until combined. Add dried cranberries (or blackberries) and divide among serving bowls. Enjoy!

  • Best when fresh – leftover salad is not as vibrant and bright. Not freezer friendly.

*Lacinato kale does not need to be massaged as it is more tender and will break down a bit when mixed with the dressing. If using curly kale, we suggest massaging it with a bit of the dressing to soften it.
*Inspired by True Food Kitchen’s seasonal salad.
*Nutrition information is a rough estimate calculated with the least amount of dried cranberries and no optional ingredients.

Service: 1 (main dish portion) Calories: 526 Carbohydrates: 71.2 gram Protein: 21.4 gram Fat: 23.1 gram Saturated fat: 3.1 gram Polyunsaturated fat: 2.7 gram Monounsaturated fat: 15.1 gram Trans fats: 0 gram Cholesterol: 0 mg Sodium: 368 mg Potassium: 1535 mg Fiber: 23.4 gram Sugar: 16 gram Vitamin A: 1590 International Union Vitamin C: 183 mg Calcium: 186 mg Iron: 3.6 mg



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