White Bean & Roasted Vegetable Salad
A hearty and nutritious salad featuring roasted vegetables, white beans, and a tangy dressing. Perfect for a light meal or side dish.
Details
- Author: CuisineSavvy
- Cuisine: Mediterranean
- Course: Salad
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Diet: Vegan
- Tags: Vegan, Gluten-Free, High-Fiber, Antioxidants
Nutritional Values
This salad is rich in fiber, antioxidants, and plant-based protein, making it a satisfying and nutritious option. The combination of roasted vegetables and beans provides a hearty meal with a balance of flavors and textures.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 320 kcal | -- |
| Total Fat | 12 g | -- |
| Saturated Fat | 1.5 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 300 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 10 g | -- |
| Total Sugars | 6 g | -- |
| Protein | 10 g | -- |
Ingredients
1 red bell pepper, seeded and chopped into 3/4" pieces; 1 yellow bell pepper, seeded and chopped into 3/4" pieces; 1/2 large red onion, peeled and chopped into 3/4" pieces; 3 large garlic cloves, peeled and smashed; 2 tablespoons olive oil, divided; 2 (15.5-ounce) cans cannellini beans, drained and rinsed; 3 tablespoons red wine vinegar; 1 tablespoon freshly squeezed lemon juice; 1 sweet potato, chopped into 3/4" pieces; 6 oz. Brussels sprouts, halved; 2 tsp Dijon mustard; 3 cups chopped kale; 2 Tbsp almond slivers; 2 tsp maple syrup.
Instructions
1. **Roasted Veggies:** Preheat the oven to 400°F (200°C). Toss the chopped bell peppers, red onion, sweet potato, Brussels sprouts, and smashed garlic with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized. 2. **Dressing:** In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, lemon juice, Dijon mustard, and maple syrup. Season with salt and pepper to taste. 3. **Kale & Beans:** In a large bowl, massage the chopped kale with a pinch of salt until softened. Add the drained cannellini beans and toss with half of the dressing. 4. **Assemble:** Combine the roasted vegetables with the kale and bean mixture. Add almond slivers and the remaining dressing. Toss gently to combine. Serve immediately or keep in the fridge for up to 2 days. Best enjoyed fresh. Do not freeze.
External Recipes
- Roasted Fall Vegetable Salad with White Beans (Health Score: 85)
Allergens
Nuts
HealthScore: 85
High in fiber, protein, and antioxidants from the variety of vegetables and beans. The use of olive oil and almond slivers adds healthy fats, while the dressing provides a tangy flavor without excessive calories.