Inspired by one of our go-to orders at True Food Kitchen, this 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, gorgeous, and 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 packed with nutrition: Each serving has 20+ grams protein, 20+ grams fiber, and 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.
More Fall Salad Recipes
- Apple Pecan Arugula Salad
- Roasted Squash Salad with Crispy Shallot & Balsamic Reduction
- Hearty Kale Salad with Chipotle Pecan Pesto
- Shaved Brussels Sprout Salad with Apples & Dates
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!
Roasted Fall Vegetable Salad with White Beans
Ingredients
ROASTED VEGGIES
- 12 oz. Brussels sprouts, ends trimmed, halved
- 1 cup butternut squash, peeled, halved, and thinly sliced
- 1 Tbsp olive oil
- 1 healthy 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 (optional)
- 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 homemade)
FOR SERVING
- 2-3 Tbsp chopped dried cranberries (or sub dried mulberries for crunch)
Instructions
- 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.
Video
Notes
*Inspired by the Seasonal Ingredient Salad at True Food Kitchen.
*Nutrition information is a rough estimate calculated with the lesser amount of dried cranberries and without optional ingredients.
Vivienne says
Delicious salad we had as an entree and thoroughly enjoyed. We doubled the kale and salad dressing to account for the increased greens. Easy to make and so healthy as well. This is going into our regular rotation. Thank you!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy the recipe, Vivienne. Thank you for the lovely review! xo
Anon says
Very Good! Would recommend
Support @ Minimalist Baker says
Yay! Thank you, Anon! xo
Dee says
This salad is delicious and easy to put together. Will definitely do it again :)
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed the recipe and will be making it again. Thank you for the lovely review, Dee! xo
Carol says
Loved this recipe! It turned out great! Even my dinner guests who are “kale shy” loved it too!
Support @ Minimalist Baker says
We’re so glad you and your guests enjoyed it, Carol! Thanks so much for the lovely review!
Nancy says
To me, it would be so much more helpful to have a weight measure of the kale and the squash for when I am shopping. or even something like “1/4 typical sized bunch of kale”…
Support @ Minimalist Baker says
Hi Nancy, thanks for the feedback! We’ve also gotten the opposite feedback since 1 bunch of kale can vary so much depending on where you’re buying it, time of year, random factors. Additionally, when listing 1 bunch, some people will ignore the cups measurement when making the recipe, which yields an inaccurate result. We’ll try to list both moving forward when appropriate! A rough estimate is that 1 bunch yields ~4 cups or 100 g. Hope that helps!
Melinda B says
I love brussel sprouts and this recipe sounds great to me. My partner, not so much the sprouts fan. I know that broccoli and cabbage can both be generally substituted for brussel sprouts. Any suggestions for this particular dish? Thanks!
Support @ Minimalist Baker says
Hi Melinda, we would recommend cauliflower!