Roasted Fall Vegetable Salad with White Beans

Name: Roasted Fall Vegetable Salad with White Beans
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Ingredients: 340 g Brussels sprouts; 150 g butternut squash; 60 ml olive oil; 60 ml apple cider vinegar; 2 tsp Dijon mustard; 5 ml maple syrup; 1 ea small shallot; 90 g lacinato kale; 425 g canned white beans; 20 g dried cranberries

Recipe from MINIMALIST BAKER · original post · full recipe on minimalistbaker.com

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!

Serves 2 Prep 18 min Ready in 30 min 21.4g protein

VeganGluten free

Ingredients

Brussels sprouts — trimmed and halved340 g
butternut squash — peeled and thinly sliced150 g
olive oil — 3 tbsp60 ml
apple cider vinegar — 3 tbsp60 ml
Dijon mustard2 tsp
maple syrup — 1 tsp5 ml
small shallot — minced1 ea
lacinato kale — chopped90 g
canned white beans — drained and rinsed425 g
dried cranberries — chopped20 g

Method

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Brussels sprouts · 340 g
butternut squash · 150 g
olive oil · 60 ml
apple cider vinegar · 60 ml
Dijon mustard · 2 tsp
maple syrup · 5 ml
small shallot · 1 item
lacinato kale · 90 g
canned white beans · 425 g
dried cranberries · 20 g

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.