Roasted Vegetable Salad

DF GF V

Inspired by True Food Kitchen, this roasted vegetable salad brings together Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.

Oh my, do I have a treat for you today. It’s my new salad obsession and I have a feeling you’re going to be obsessed too!

  1. This salad is packed with a variety of roasted vegetables (caramelized to perfection), creamy cannellini beans, crunchy pomegranate arils, and a zesty horseradish dressing. Need I say more?! It’s seriously out of this world delicious.
Bowl with roasted vegetable salad with kale and beans.

This particular salad recipe is inspired by Dr. Weil’s Autumn Ingredient Salad, which is on the menu at his restaurant, True Food Kitchen.

I’ve had the pleasure of eating at True Food Kitchen a few times and while I’ve never ordered this salad, I love the restaurant. I’ve been hoping they’ll open one in Richmond someday.

Andrew, if you’re reading this, will you please consider it?! I know you already have a location in Fairfax, Virginia… just come a little further south.

Kale, white beans and pomegranates in a mixing bowl.

Roasted Veggie Salad Ingredients

The roasted veggie trio in this recipe is straight perfection – cauli, butternut and sprouts! Here’s everything you need:

  • cauliflower florets
  • roasted butternut squash chunks
  • Brussels sprouts
  • canellinni beans
  • pomegranate arils
  • dried mulberries
  • kale
  • horseradish dressing
Kale salad with roasted vegetables and beans.

Substitutions & Notes

As you can probably tell from the ingredient list, this recipe is super straight forward, but it can be customized to your liking too!

Vegetables – Have a different veggie on hand or want to add your favorite roasted vegetable? Have at it!

Beans – I love the addition of cannellini beans here but you could try a different type of bean! I bet another white bean would work well or even chickpeas.

Protein – The beans do add a good amount of protein to this salad but you could absolutely add a grilled protein to this salad to make it even more filling! This apple cider vinegar chicken would be delish.

Mulberries – dried mulberries are the best for this salad, but if you have trouble finding them you can use another dried fruit like golden raisins or dried cranberries.

Dressing – I highly recommend my horseradish dressing but any vinaigrette dressing would be delicious on this! Even my classic lemon vinaigrette or my apple cider vinegar dressing.

Roasted sweet potatoes, cauliflower and brussels on a sheet pan.

How to Make this Roasted Vegetable Salad

Make the dressing: If you haven’t already, make the dressing by combining all ingredients except the olive oil. Slowly drizzle the olive oil in while whisking and set dressing aside.

Roast vegetables: Heat oven to 400°F. Place cauliflower, butternut squash and Brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don’t burn.

Assemble salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything. 

Serve: Top with dried mulberries and serve.

How Long Will This Salad Last?

This salad will keep marinated for up to 2 days in the fridge. You could also prep and store each component separately for up to one week in the refrigerator.

Bowl and fork with a roasted vegetable kale salad.

More Roasted Veggie Salad Recipes:

Roasted Vegetable Salad

4 from 8 votes
This roasted vegetable salad features Brussels sprouts, butternut squash and cauliflower with a zesty horseradish dressing.
Bowl with roasted vegetable salad with kale and beans.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 2 cups cauliflower florets, bite-size
  • 2 cups butternut squash chunks
  • 3 cups Brussels sprouts, halved
  • 1 15 oz. can cannellini beans, rinsed and drained
  • 1/4 cup fresh pomegranate arils or dried pomegranate seeds
  • 3 Tablespoons dried mulberries
  • 4 cups thinly sliced Lacinato, dinosaur kale
  • Olive or avocado oil, or spray
  • Dressing
  • 3 Tablespoons champagne vinegar*
  • 1 Tablespoon prepared horseradish
  • 1 clove garlic, minced
  • 2 teaspoons minced scallions
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon sea salt
  • cup extra virgin olive oil

Instructions
 

  • Roast veggies: Heat oven to 400°F. Place cauliflower, butternut squash and brussels sprouts on a large baking sheet, spray with a little avocado oil spray or drizzle with oil, sprinkle with salt and pepper and toss to combine. Roast for 30-40 minutes or until veggies are until well caramelized and softened with a few golden brown spots. Stir once mid-way through the cooking process and watch closely so the veggies don’t burn.
  • Prep dressing: While veggies are cooking, make the dressing: Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking, set aside. Taste and add more olive oil, if needed.
  • Prep salad: Remove vegetables from oven and allow to cool to room temperature, then combine in a large bowl with the beans, kale and pomegranate seeds. Toss in the dressing to evenly coat everything. You may find that you don’t need to use all of the dressing. 
  • Serve: Portion into bowls, top with mulberries and serve. 
  • Store: Salad will keep marinated for up to 2 days in the fridge.

Notes

  • If you don’t have champagne vinegar, you can use white wine vinegar, rice wine vinegar or white balsamic vinegar. 

Nutrition

Serving: 1/4 of recipe Calories: 334kcal Carbohydrates: 41g Protein: 14g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 12g Sodium: 758mg Fiber: 10g Sugar: 10g
Course: Salad
Cuisine: American
Keyword: roasted vegetable salad

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

Photos by Ashley McLaughlin.

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Recipe Rating




    21 comments
    1. janvi
      October 6, 2021 AT 2:55 pm

      5 stars
      Today if someone asks me which is the best post you have seen then I would like to say that I saw your post the best today and it is a very beautifully written post which I appreciate. And I also think that if you see someone’s post and it is beautiful and well written, that should be appreciated.

      1. Brittany Mullins
        October 7, 2021 AT 12:01 pm

        Thanks, Janvi! I really appreciate the kind words :).

    2. Janet
      August 6, 2021 AT 11:36 am

      Looks fabulous! After a week away and indulging, I’m ready for some healthy home-cooked meals

      1. Brittany Mullins
        August 6, 2021 AT 11:50 am

        Let me know how it turns out, Janet!!

    3. Dena Beck
      May 24, 2021 AT 2:52 pm

      5 stars
      This was fantastic, and so full of flavor. The third time I at it, I was almost completely finished with my salad before I realized I’d forgotten to add the dressing. It didn’t even need it because there is so much flavor in all of the components! I probably will skip the step of making a dressing from here out. Thanks for sharing this one with us.

      1. Brittany Mullins
        May 24, 2021 AT 5:54 pm

        Yay! So glad you enjoyed this salad, Dena. Thanks for making it and for the review. I so appreciate it!

    4. Samantha
      February 8, 2021 AT 4:48 pm

      5 stars
      I’m always on the look out for warm salads, especially during the winter! This one fits the bill perfectly! So much plant based nutrients packed in and the horseradish dressing really takes the flavor up a notch! This one will be on rotation often.

      1. Brittany Mullins
        February 8, 2021 AT 8:03 pm

        So glad you loved this salad, Samantha!! Thanks for the review. I appreciate it!

    5. Michelle
      November 15, 2020 AT 8:25 pm

      Hi! Do you think you could make this the day before, then leave out to get to room temp and serve? Or does it need to be reheated? Thank you!

      1. Brittany Mullins
        November 16, 2020 AT 3:52 pm

        It can be served cold, but I would store it in the fridge if you’re going to make it in advance.

Parchment paper lined with protein balls.

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