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

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

Cook ModePrevent your screen from going dark

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)

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.

*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.

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

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Roasted Fall Vegetable Salad with White Beans