Inspired by one of our go-to orders at True Food Kitchenthis roasted vegetable salad is fall at its ! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, a nutritional powerhouse!
Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore. Let’s do this, friends!
This gorgeous fall salad begins with roasting the veggies. We halve Brussels sprouts and thinly slice butternut squash so both veggies have maximum contact with the baking sheet. The result? More caramelization and more flavor!
While the veggies are in the oven, we whip up a quick apple cider vinaigrette with olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper.
Next, we add white beans and kale to the dressing, where they soak up flavor while the Brussels sprouts and butternut squash finish roasting.
When the veggies are tender with crispy edges, add them in along with your choice of dried cranberries or dried mulberries. We love the crunch that dried mulberries add, but they are more difficult to find in stores. Either way, you can’t go wrong!
This dish is incredibly delicious and with nutrition: Each serving has 20+ grams protein, 20+ grams fiberand vitamins and minerals galore (think potassium, iron, folate, and vitamins B1, B6, C & K)!
We hope you LOVE this roasted vegetable salad! It’s:
Vibrant
Wholesome
Beautiful
Full of great textures
Fiber-packed
Perfect for fall
& SO delicious!
This salad works beautifully as a side, a standalone entrée, or paired with your favorite protein for an even more satisfying meal! It goes especially well with our Crispy Skin Salmon or Quick & Easy Crispy Tofu.
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!
Servings 2 (as an entrée // or double as a side)
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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.
Serving: 1 (serving entry) Calories: 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 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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