Lykkers, is there anything cozier than a bowl overflowing with autumn’s best produce? This vibrant Roasted Fall Vegetable Salad with White Beans brings together caramelized butternut squash, crisp-tender Brussels sprouts, hearty white beans, and tender kale, all coated in a bright apple cider vinaigrette.

Inspired by True Food Kitchen’s seasonal salad, it’s a 30-minute vegan showstopper that doubles as a side or a satisfying entrée. Let’s dive into this nourishing celebration of fall!

About This Salad

This recipe highlights the halving Brussels sprouts and slicing butternut squash thinly maximizes surface area, yielding golden caramelization in just 12–15 minutes at 425 °F (218 °C). Dried cranberries add tart-sweet pops, while a whisper of shallot brings savory complexity. Each serving delivers over 20 g fiber and 20 g plant-based protein—plus a rainbow of vitamins A, C, K, and folate.

Ingredients

Roasted Vegetables:

- 12 oz (340 g) Brussels sprouts, ends trimmed and halved

- 1 cup (150 g) butternut squash, peeled, seeded, and thinly sliced (about ½ inch thick)

- 1 Tbsp extra-virgin olive oil

Dressing:

- 2 Tbsp extra-virgin olive oil

- 3 Tbsp apple cider vinegar

- 2 tsp Dijon mustard

- 1 tsp pure maple syrup

- 2 Tbsp minced shallot (about 1 medium shallot)

- ¹⁄₈ tsp sea salt

- ¹⁄₈ tsp freshly ground black pepper

Finishing Touches:

- 2–3 Tbsp chopped dried cranberries

Equipment & Prep

- Oven: Preheat to 425 °F (218 °C) and position rack in the center.

- Baking sheet: Line a large rimmed sheet with parchment paper.

- Bowls: One large for tossing kale and beans, one for whisking dressing.

- Tools: Whisk, sharp tool, cutting board, measuring spoons and cups, rubber spatula.

Step-by-Step Directions

1. Roast the Veggies (12–15 minutes)

1. Spread halved Brussels sprouts and sliced butternut squash on the prepared sheet.

2. Drizzle with 1 Tbsp olive oil, sprinkle with salt and pepper.

3. Toss gently to coat, then arrange sprouts cut-side down for optimal browning.

2. Whisk the Dressing (2 minutes)

- In a small bowl, combine 2 Tbsp olive oil, 3 Tbsp apple cider vinegar, Dijon mustard, maple syrup, minced shallot, salt, and pepper.

- Whisk vigorously until the dressing emulsifies into a smooth, slightly thickened sauce.

3. Massage Kale & Beans (3 minutes)

- Place chopped kale in a large bowl. Pour half the dressing over the leaves.

- Using clean hands or a spatula, massage kale for 1 minute until it softens and darkens.

- Add rinsed white beans and toss to coat; set aside to marinate.

4. Combine & Toss (1 minute)

- When the veggies finish roasting, transfer them directly into the kale-bean mixture.

- Drizzle remaining dressing over the top.

- Gently toss until every leaf and bean is kissed by the warm veggies and tangy dressing.

5. Finish with Fruit & Serve

- Sprinkle chopped dried cranberries atop the salad.

- Divide between bowls or arrange on a platter for a stunning family-style display.

Serving Suggestions & Variations

- Add protein: Top with roasted chickpeas, grilled tempeh, or pan-seared tofu for extra heft.

- Grain boost: Serve over quinoa or farro to make it a heartier grain bowl.

- Cheesy twist: Crumble dairy-free feta or goat cheese for creaminess.

- Flavor swaps: Substitute sweet potato for butternut squash.

Storage Tips

- Best when fresh: Enjoy within 4 hours—kale will soften over time.

- Short-term: Store tightly covered in the fridge for up to 24 hours (beans help preserve moisture).

- Not freezer-friendly: The delicate greens and vinaigrette don't hold up to freezing.

From the first colorful bite to the last lingering tang of apple cider, this salad captures the essence of autumn in one bowl. Lykkers, whip up this Roasted Fall Vegetable Salad next time you want a fuss-free, nutrient-dense feast—and tell us: what playful twist did you try on this harvest classic? We can't wait to hear your delicious experiments!