
By minimalistbaker.com
Roasted Fall Vegetable Salad with White Beans
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: Wed, 30 Jul 2025 02:57:51 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
32
High
Nutrition per serving
Calories577.3 kcal (29%)
Total Fat24.5 g (35%)
Carbs74.5 g (29%)
Sugars16.2 g (18%)
Protein23.7 g (47%)
Sodium780.5 mg (39%)
Fiber20.6 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

12 ozBrussels sprouts
ends trimmed, halved

1 cupbutternut squash
peeled, halved, and thinly sliced

1 Tbspolive oil

1 pinchsea salt

1 pinchblack pepper

2 Tbspolive oil

3 Tbspapple cider vinegar

2 tspdijon mustard

1 tspmaple syrup

2 Tbspshallot
minced, optional

⅛ tspsea salt

black pepper

3 cupsLacinato kale
chopped, if using curly kale

1 x 15 ozcan white beans
drained and rinsed

2 Tbspdried cranberries
chopped, or sub dried mulberries for crunch
Instructions
View on minimalistbaker.com
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