{"id":125643,"date":"2024-09-17T08:00:00","date_gmt":"2024-09-17T08:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/09\/17\/roasted-fall-vegetable-salad-with-white-beans\/"},"modified":"2024-09-17T08:00:00","modified_gmt":"2024-09-17T08:00:00","slug":"roasted-fall-vegetable-salad-with-white-beans","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/09\/17\/roasted-fall-vegetable-salad-with-white-beans\/","title":{"rendered":"Roasted Fall Vegetable Salad with White Beans"},"content":{"rendered":"


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Inspired by one of our go-to orders at True Food Kitchen<\/a>, this roasted vegetable salad is fall at its best<\/em>! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It\u2019s delicious, gorgeous, and<\/em> a nutritional powerhouse!<\/p>\n

Just 30 minutes<\/strong> required for this gluten-free<\/strong> and plant-based<\/strong> meal packed with protein, fiber, and vitamins and minerals galore. Let\u2019s do this, friends!<\/p>\n

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This gorgeous fall salad begins with roasting the veggies<\/strong>. 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!<\/p>\n

\"Halved<\/figure>\n

While the veggies are in the oven, we whip up a quick apple cider vinaigrette<\/strong> with olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper.<\/p>\n

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Next, we add white beans and kale<\/strong> to the dressing, where they soak up flavor while the Brussels sprouts and butternut squash finish roasting.<\/p>\n

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When the veggies are tender with crispy edges, add them in along with your choice of dried cranberries or dried mulberries<\/strong>. We love the crunch that dried mulberries add, but they are more difficult to find in stores. Either way, you can\u2019t go wrong! <\/p>\n

\"Roasted<\/figure>\n

This dish is incredibly delicious and packed<\/em> with nutrition: Each serving has 20+ grams protein, 20+ grams fiber<\/strong>, and vitamins and minerals galore (think potassium, iron, folate, and vitamins B1, B6, C & K)!<\/p>\n

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We hope you LOVE this roasted vegetable salad! It\u2019s:<\/p>\n

Vibrant
Wholesome
Beautiful
Full of great textures
Fiber-packed
Perfect for fall
& SO delicious!<\/p>\n

This salad works beautifully as a side, a standalone entr\u00e9e, or paired with your favorite protein for an even more satisfying meal! It goes especially well with our Crispy Skin Salmon<\/a> or Quick & Easy Crispy Tofu<\/a>.<\/p>\n

More Fall Salad Recipes<\/h2>\n

If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n

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Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings <\/span>2<\/span> (as an entr\u00e9e \/\/ or double as a side)<\/span><\/span><\/p>\n

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Course <\/span>Entr\u00e9e, Salad, Side<\/span><\/p>\n

Cuisine <\/span>Gluten-Free, Grain-Free, Vegan<\/span><\/p>\n

Freezer Friendly <\/span>No<\/span><\/p>\n

Does it keep? <\/span>Best when fresh<\/span><\/p>\n<\/div>\n

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ROASTED VEGGIES<\/h4>\n