30-minute roasted vegetable salad with Brussels sprouts, butternut squash, kale, white beans, and dried fruit. A nourishing plant-based meal for fall!
Friends, meet the newest addition to your fall recipe rotation: this EASY, 30-minute Roasted Fall Vegetable Salad
Imagine tender sliced butternut squash, crispy Brussels sprouts, white beans, shredded kale, and dried fruit in a zippy, apple cider vinaigrette. It's gorgeous, delicious, and packed with plant-based protein, fiber, and vitamins + minerals galore!
More salads to try this season: Apple Pecan Arugula Salad Roasted Squash Salad with Crispy Shallot & Balsamic Reduction Shaved Brussels Sprout Salad with Apples & Dates
Also check out our Everyday Cooking print cookbook!
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