Inspired by one of our regular requests at Real Food KitchenThis grilled vegetable salad is fall at its best. betterTender butternut squash slices, crunchy roasted Brussels sprouts, creamy white beans, and shredded kale in a tangy apple cider vinegar dressing. It’s delicious and decadent. and Nutritional powerhouse!
only 30 minutes Required for this gluten free and vegetable A meal rich in protein, fiber, vitamins and minerals. Let’s do it, my friends!
This wonderful fall salad starts with: Roasting vegetablesWe cut the Brussels sprouts in half and slice the butternut squash into thin slices so that both vegetables have maximum contact with the baking sheet. The result? More caramelization and more flavor!
While the vegetables are in the oven, we prepare a quick dish. Apple cider vinegar With olive oil, apple cider vinegar, Dijon mustard, maple syrup, green onions, salt and pepper.
Then we add White beans and cabbage Into the sauce, where they absorb the flavor while the Brussels sprouts and butternut squash finish roasting.
When the vegetables are tender with crispy edges, add them with your choice of dried cranberries or dried berriesWe love the crunch that dried berries add, but they’re hard to find in stores. Either way, you can’t go wrong!
This dish is incredibly delicious. filled WITH NUTRITION: Each serving contains over 20 grams of protein, 20+ grams of fiberand plenty of vitamins and minerals (such as potassium, iron, folic acid, vitamins B1, B6, C, and K)!
We hope you enjoy this grilled vegetable salad! It:
vibrant
healthy
Beautiful
Full of great texture
Full of fiber
Perfect for fall
& So delicious!
This salad works great as a side dish, as a standalone main course, or paired with your favorite protein for a more satisfying meal! It pairs especially well with crispy skin salmon or Quick and Easy Crispy Tofu.
More Autumn Salad Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo. @minimalistbaker On Instagram. Greetings, friends!
Meals 2 (As a main dish// or double side dish)
Prevent screen from turning dark
Grilled vegetables
- 12 ounce. Brussels sprouts, ends trimmed and cut in half
- 1 cup Butternut squash, peeled, halved, and thinly sliced
- 1 tablespoon olive oil
- 1 A healthy sprinkle of each. Sea salt and black pepper
Clothes
- 2 tablespoon olive oil
- 3 tablespoon Apple cider vinegar
- 2 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 2 tablespoon Chopped onion (My choice)
- 1/8 1 teaspoon each Sea salt and black pepper
Cabbage and beans
- 3 Cups Shredded lacinato cabbage* (If using curly kale, see notes.)
- 1 (15 oz) can White beans, drained and rinsed (We like white pasta // or sub ~ 1 ½ cups Homemade)
For service
- 2-3 tablespoon chopped dried cranberries (or dried berries for a crunchy flavour)
Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Roasted Vegetables: Add the Brussels sprouts and butternut squash to a baking sheet lined with parchment paper and drizzle with oil. Toss to coat, then arrange the Brussels sprouts cut side down. Sprinkle evenly with sea salt and black pepper. Bake for 12-15 minutes, until the Brussels sprouts are cooked through and the edges are crispy.
Sauce: Meanwhile, in a large bowl, add olive oil, apple cider vinegar, Dijon mustard, maple syrup, onion, salt and pepper. Whisk until combined.
Cabbage and beans: Add the cabbage and white beans to the sauce and stir to combine. Set aside to allow the sauce to infuse.
When the Brussels sprouts and butternut squash are done roasting, add them to the kale and white beans and gently toss until well combined. Add the dried cranberries (or lingonberries) and divide among serving bowls. Enjoy!
Best when fresh – leftover salad is not bright or colorful. Not suitable for freezing.
*Inspired by the seasonal ingredients salad in Real Food Kitchen.
*Nutritional information is an approximate estimate calculated using a smaller amount of dried cranberries and no optional ingredients.
presentation: 1 (Service entrance) Calories: 526 Carbohydrates: 71.2 G protein: 21.4 G fat: 23.1 G Saturated fats: 3.1 G Polyunsaturated fats: 2.7 G Monounsaturated fats: 15.1 G Trans fats: 0 G Cholesterol: 0 Amalgam Sodium: 368 Amalgam Potassium: 1535 Amalgam Fiber: 23.4 G sugar: 16 G Vitamin A: 1590 International unit Vitamin C: 183 Amalgam Calcium: 186 Amalgam iron: 3.6 Amalgam
