Incorporating the flavors and essence of one of our favorite dishes from True Food Kitchen, this roasted vegetable salad embodies the quintessential spirit of autumn. Savoring the harmony of tender butternut squash, caramelized Brussels sprouts, velvety white beans, and peppery kale, all brought together by a tangy apple cider vinaigrette. A culinary masterpiece – its flavors are sublime, its appearance breathtaking, and its health benefits unparalleled.
A salad packed with protein, fibre, and a plethora of vitamins and minerals. Let’s do this, friends!
This delectable autumnal salad starts with a medley of vibrant colors and textures. We cut Brussels sprouts in half and slice butternut squash into thin strips to ensure optimal surface area on the baking sheet. The result? More caramelization and more flavor!
As the vegetables roast in the oven, we swiftly prepare a tangy vinaigrette by whisking together olive oil, apple cider vinegar, Dijon mustard, maple syrup, finely minced shallot, salt, and pepper.
As the Brussels sprouts and butternut squash continue to roast, we add the dressing, allowing its flavors to infuse into the vegetables.
When the vegetables are tender with crispy edges, add them to the dish along with your choice of protein. While we relish the satisfying crunch that dried mulberries bring, their scarcity in stores poses a challenge. Regardless of your approach, you’ll likely achieve a positive outcome.
This dish is incredibly delicious and with nutrition: Each serving has 20+ grams protein, , and vitamins and minerals galore (think potassium, iron, folate, and vitamins B1, B6, C & K)!
Enjoy this vibrant roasted vegetable salad, bursting with flavor! It’s:
Vibrant
Wholesome
Beautiful
Full of great textures
Fiber-packed
Perfect for fall
& SO delicious!
This salad shines equally well as a side dish, a solo act, or as a complement to your preferred protein, elevating the overall dining experience. It goes especially well with our Crispy Skin Salmon or Quick & Easy Crispy Tofu.
More Fall Salad Recipes
Please share your feedback after trying out this recipe. I’ll leave the simplicity intact, but perhaps add a dash of sophistication: Rate your favorite recipes? Comment below! Tag @minimalistbaker on Instagram Cheers, friends!
ROASTED VEGGIES
DRESSING
KALE & BEANS
FOR SERVING
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Preheat the oven to 425°F (218°C), then line a large baking sheet with parchment paper.
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KALE & BEANS: Add kale and white beans to the dressing and stir to coat. Allowing the ingredients to sit and meld together with the dressing’s essence.
