Impressed by considered one of our go-to orders at True Meals Kitchen, this roasted vegetable salad is fall at its finest! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider French dressing. It’s scrumptious, attractive, and a dietary powerhouse!
Simply half-hour required for this gluten-free and plant-based meal filled with protein, fiber, and nutritional vitamins and minerals galore. Let’s do that, associates!
This attractive fall salad begins with roasting the veggies. We halve Brussels sprouts and thinly slice butternut squash so each veggies have most contact with the baking sheet. The end result? Extra caramelization and extra taste!
Whereas the veggies are within the oven, we whip up a fast apple cider French dressing with olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper.
Subsequent, we add white beans and kale to the dressing, the place they absorb taste whereas the Brussels sprouts and butternut squash end roasting.
When the veggies are tender with crispy edges, add them in alongside together with your selection of dried cranberries or dried mulberries. We love the crunch that dried mulberries add, however they’re tougher to search out in shops. Both manner, you’ll be able to’t go incorrect!
This dish is extremely scrumptious and packed with vitamin: Every serving has 20+ grams protein, 20+ grams fiber, and nutritional vitamins and minerals galore (assume potassium, iron, folate, and nutritional vitamins B1, B6, C & Okay)!
We hope you LOVE this roasted vegetable salad! It’s:
Vibrant
Healthful
Stunning
Stuffed with nice textures
Fiber-packed
Good for fall
& SO scrumptious!
This salad works fantastically as a facet, a standalone entrée, or paired together with your favourite protein for an much more satisfying meal! It goes particularly nicely with our Crispy Pores and skin Salmon or Fast & Straightforward Crispy Tofu.
Extra Fall Salad Recipes
For those who do that recipe, tell us! Go away a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 2 (as an entrée // or double as a facet)
Forestall your display from going darkish
ROASTED VEGGIES
- 12 oz. Brussels sprouts, ends trimmed, halved
- 1 cup butternut squash, peeled, halved, and thinly sliced
- 1 Tbsp olive oil
- 1 wholesome pinch every 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 (elective)
- 1/8 tsp every sea salt and black pepper
KALE & BEANS
- 3 cups chopped Lacinato kale* (if utilizing curly kale, see notes)
- 1 (15 oz.) can white beans, drained and rinsed (we like cannellini // or sub ~ 1 ½ cups do-it-yourself)
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 big 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 organize Brussels sprouts reduce facet down. Sprinkle evenly with sea salt and black pepper. Roast for 12-Quarter-hour, till the Brussels sprouts are tender with crispy edges.
-
DRESSING: In the meantime, to a big bowl, add olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper. Whisk to mix.
-
KALE & BEANS: Add kale and white beans to the dressing and stir to coat. Put aside to allow them to absorb the flavors of the dressing.
-
When the Brussels sprouts and butternut squash are carried out roasting, add them to the kale and white beans and toss gently till simply mixed. Add dried cranberries (or mulberries) and divide between serving bowls. Get pleasure from!
-
Greatest when contemporary — leftover salad isn’t as vibrant or brilliant. Not freezer pleasant.
*Impressed by the Seasonal Ingredient Salad at True Meals Kitchen.
*Diet data is a tough estimate calculated with the lesser quantity of dried cranberries and with out elective substances.
Serving: 1 (entrée serving) Energy: 526 Carbohydrates: 71.2 g Protein: 21.4 g Fats: 23.1 g Saturated Fats: 3.1 g Polyunsaturated Fats: 2.7 g Monounsaturated Fats: 15.1 g Trans Fats: 0 g Ldl 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
