Roasted Fall Vegetable Salad with White Beans

Name: Roasted Fall Vegetable Salad with White Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 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; 3 cups chopped Lacinato kale* ((if using curly kale, see notes)); 1 (15 oz.) can white beans, drained and rinsed; 2-3 Tbsp chopped dried cranberries ((or sub dried mulberries for crunch))

Instructions

Prep:15minCook:15min

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!

Updated at: Tue, 19 Aug 2025 00:36:23 GMT