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! 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! 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. Next, we add white beans and kale to the dressing, where they soak up flavor while the Brussels sprouts and butternut squash finish roasting. 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! 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)! We hope you LOVE this roasted vegetable salad! It’s:VibrantWholesomeBeautifulFull of great texturesFiber-packedPerfect 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
Apple Pecan Arugula Salad Roasted Squash Salad with Crispy Shallot & Balsamic Reduction Hearty Kale Salad with Chipotle Pecan Pesto Shaved Brussels Sprout Salad with Apples & Dates
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!
