Roasted Fall Vegetable Salad with White Beans

🧂 Ingredients

• 12 oz. Brussels sprouts, ends trimmed, halved
• 1 cup butternut squash, peeled, halved, and thinly sliced
• 1 Tbsp olive oil
• 1 healthy pinch each sea salt and black pepper
• 2 Tbsp olive oil
• 3 Tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp maple syrup
• 2 Tbsp minced shallot ((optional))
• 1/8 tsp each sea salt and black pepper
• 3 cups chopped Lacinato kale* ((if using curly kale, see notes))
• 1 (15 oz.) can white beans, drained and rinsed
• 2-3 Tbsp chopped dried cranberries ((or sub dried mulberries for crunch))

👨‍🍳 Instructions

1. 1

   Preheat the oven to 425 F (218 C) and line a large baking sheet with parchment paper.

2. 2

   ROASTED VEGGIES: Add Brussels sprouts and butternut squash to the parchment-lined baking sheet and drizzle with oil. Toss to coat, then arrange Brussels sprouts cut side down. Sprinkle evenly with sea salt and black pepper. Roast for 12-15 minutes, until the Brussels sprouts are tender with crispy edges.

3. 3

   DRESSING: Meanwhile, to a large bowl, add olive oil, apple cider vinegar, Dijon mustard, maple syrup, shallot, salt, and pepper. Whisk to combine.

4. 4

   KALE & BEANS: Add kale and white beans to the dressing and stir to coat. Set aside to let them soak up the flavors of the dressing.

5. 5

   When the Brussels sprouts and butternut squash are done roasting, add them to the kale and white beans and toss gently until just combined. Add dried cranberries (or mulberries) and divide between serving bowls. Enjoy!

6. 6

   Best when fresh — leftover salad is not as vibrant or bright. Not freezer friendly.