Roasted Fall Vegetable Salad with White Beans

GFVGVDFNS
Jump to Recipe
Serving fork and spoon in a bowl of our Roasted Fall Vegetable Salad with White Beans

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!

Shallot, kale, maple syrup, dried cranberries, apple cider vinegar, white beans, olive oil, butternut squash, Brussels sprouts, mustard, salt, and pepper

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!

Halved Brussels sprouts and thinly sliced butternut squash on a parchment-lined baking sheet

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.

Using a whisk to make a simple apple cider vinaigrette

Next, we add white beans and kale to the dressing, where they soak up flavor while the Brussels sprouts and butternut squash finish roasting.

Stirring white beans and kale in a mixing bowl

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!

Roasted butternut squash and Brussels sprouts in a bowl with kale and white beans

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)!

Plates of our Roasted Fall Vegetable Salad with White Beans

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

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!

Close up photo of a fork speared with a bite of salad

Roasted Fall Vegetable Salad with White Beans

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!
Author Minimalist Baker
Print
Using serving utensils to pick up a serving of our kale and roasted vegetable salad
4.50 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 (as an entrée // or double as a side)
Course Entrée, Salad, Side
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

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

*Lacinato kale doesn’t require massaging as it’s more tender and breaks down slightly when mixed with the dressing. If using curly kale, we suggest massaging it with a little bit of dressing to soften.
*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.

Nutrition (1 of 2 servings)

Serving: 1 (entrée serving) Calories: 526 Carbohydrates: 71.2 g Protein: 21.4 g Fat: 23.1 g Saturated Fat: 3.1 g Polyunsaturated Fat: 2.7 g Monounsaturated Fat: 15.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 368 mg Potassium: 1535 mg Fiber: 23.4 g Sugar: 16 g Vitamin A: 1590 IU Vitamin C: 183 mg Calcium: 186 mg Iron: 3.6 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Hannah says

    This one was just ok for me, a little bland. But great ingredients and love the colors of the dark kale, cranberries, and squash.

  2. Susan says

    This is SOOOO delicious! I will definitely make this again – although the prep time is longer than 15 minutes! So worth the effort. The dressing is perfect! Thank you for your reliable recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Susan! We’re so glad you enjoyed the salad and will be making it again! xo

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  4. 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”…

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  5. 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!