As autumn rolls in with its cool breezes and vibrant colors, it also brings a fresh wave of seasonal produce that’s perfect for hearty, wholesome meals. One of the ultimate ways to celebrate the season’s bounty? This Roasted Fall Vegetable Salad with White Beans — a colorful, nutrient-packed dish that’s just as beautiful as it is delicious.
Inspired by a favorite from True Food Kitchen, this salad brings together tender slices of roasted butternut squash, crispy Brussels sprouts, creamy white beans, and shredded kale, all tossed in a lively apple cider vinaigrette. Ready in just 30 minutes, it’s a satisfying, plant-based meal you’ll want to make on repeat.
Ingredients That Shine
Fall’s finest ingredients take center stage in this simple yet stunning salad. Here’s what makes it special:
- Butternut squash and Brussels sprouts, roasted to perfection for sweet, caramelized flavor and crispy edges.
- White beans, adding creaminess, fiber, and a hefty boost of plant-based protein.
- Kale, providing a hearty green base that holds up beautifully under the warm roasted veggies.
- Dried cranberries or dried mulberries, for a pop of sweetness and chew.
- A lively apple cider vinaigrette featuring apple cider vinegar, olive oil, Dijon mustard, maple syrup, and shallot, tying everything together with a tangy, slightly sweet zing.
The Art of Roasting
The first step to this irresistible salad is roasting the vegetables. Halving the Brussels sprouts and slicing the butternut squash thin ensures maximum contact with the baking sheet, which means more surface area to caramelize. The result? Vegetables that are tender on the inside, golden and crispy on the outside, and packed with flavor.
Lay them out on a parchment-lined baking sheet, season lightly, and let the oven work its magic. As they roast, the natural sugars in the squash and sprouts develop, giving this salad a cozy, almost indulgent depth of flavor.
A Vinaigrette That Brings It All Together
While the veggies are roasting, it’s time to whip up the simple but powerful dressing. Just whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, a finely minced shallot, salt, and pepper. This vinaigrette is bright and tangy, perfectly complementing the sweetness of the roasted vegetables and the heartiness of the beans and kale.
Before the roasted vegetables even leave the oven, the kale and white beans take a quick soak in the dressing. This little step infuses them with extra flavor and softens the kale just enough without making it wilt.
The Final Assembly
Once the Brussels sprouts and squash are golden and tender, toss them into the bowl with the dressed kale and white beans. Add a handful of dried cranberries or mulberries for a burst of natural sweetness and a touch of chew. The end result is a vibrant, texturally dynamic salad that’s as nourishing as it is satisfying.
Each bite offers a little bit of everything — crispy, tender, creamy, chewy, sweet, and tangy.
Nutrition You Can Feel Good About
Not only is this salad packed with flavor, but it’s also a true nutritional powerhouse. A single serving delivers over 20 grams of protein and more than 20 grams of fiber, making it incredibly filling and energizing. It’s also loaded with essential vitamins and minerals like potassium, iron, folate, and vitamins B1, B6, C, and K.
Whether you’re looking for a hearty meatless entrée, a standout side dish, or a meal prep superstar, this salad checks every box.
Why You’ll Love This Salad
Here’s why this roasted vegetable salad deserves a spot in your fall cooking lineup:
- Vibrant and colorful, making it as visually appealing as it is tasty
- Wholesome and nourishing, filled with plant-based goodness
- Packed with texture, from crispy edges to creamy beans
- Quick and easy, ready in about 30 minutes
- Perfectly seasonal, capturing the flavors of autumn in every bite
Perfect Pairings
While this salad can certainly shine on its own, it also pairs beautifully with your favorite proteins. Try it alongside crispy skin salmon or a few slices of quick and easy crispy tofu for an even more satisfying meal.
And if you’re looking to build a full fall-inspired menu, consider starting with a simple soup or a loaf of crusty bread to round things out.
More Fall Salad Inspiration
Can’t get enough fall flavors? You might also love:
- Apple Pecan Arugula Salad for a sweet and peppery bite
- Roasted Squash Salad with Crispy Shallots and a Balsamic Drizzle
- Hearty Kale Salad with Chipotle Pecan Pesto
- Shaved Brussels Sprout Salad with Apples and Dates
Bring Fall’s Bounty to Your Table
This Roasted Fall Vegetable Salad with White Beans captures everything we love about autumn — warmth, color, comfort, and nourishment — in one beautiful bowl. It’s the kind of meal that feels special enough for a holiday table yet simple enough for a cozy weeknight dinner.
Give it a try, and let every forkful remind you why fall is such a delicious time of year. Happy cooking!
