Sheet Pan Fall Roasted Vegetable Salad - Bravabod
Recipes

Sheet Pan Fall Roasted Vegetable Salad

Valentina

This is my version of the Fall Seasonal Ingredient Salad at True Food Kitchen. It’s got autumnal caramelized vegetables, creamy white beans, dried mulberries, and a zippy mustard dressing. Flexibility is key here: turn it into a leafy salad with some added lettuce, and the dried fruits can be exchanged with whatever you have on hand.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 4-5 days


Shopping List
    Vegetables
  • 1/2 medium butternut squash, peeled and seeds removed (about 400 grams)
  • 1/2 pound brussel sprouts (about 9 medium sprouts)
  • 1/2 medium cauliflower head (about 325 grams)
  • 3/4 cup cannellini beans, drained and rinsed
  • 1/4 cup dried mulberries (Note 1)
  • 2 tablespoons goji berries or pomegranate arils (Note 1)
  • 1 tablespoon high-heat cooking oil Mustard Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon lemon juice
  • 1 teaspoon white balsamic vinegar (or other mild vinegar)
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: Cut the cauliflower and butternut squash into a 1 inch dice. Cut the brussel sprouts into halves. Any very large brussel sprouts can be cut into quarters.
  2. Step 2: Preheat the oven to 420°F. Toss the sprouts, cauliflower, and squash together with the cooking oil and a sprinkle of salt and pepper. Spread the vegetables evenly over 1 large baking sheet(s). Roast for 25 minutes, flipping them over halfway through the cooking time.
  3. Step 3: Meanwhile, whisk together the vinaigrette ingredients until well combined. Refrigerate until ready to use.
  4. Step 4: Transfer the roasted vegetables to a bowl and add the dried goji berries and mulberries. The residual heat from the vegetables will soften the dried fruits. Add the drained beans and pour in the dressing, to taste. Toss well to combine.
  5. Serve: This meal-in-one salad can be served warm, at room temperature, or chilled.

Recipe Notes

Note 1: Dried mulberries and/or goji berries can be substituted with chopped dried figs, dates, or dried cranberries if needed.

Nutrition

This is my version of the Fall Seasonal Ingredient Salad at True Food Kitchen. It’s got autumnal caramelized vegetables, dried mulberries, and a zippy mustard dressing. Flexibility is key here: turn it into a leafy salad with some added lettuce, and the dried fruits can be exchanged with whatever you have on hand.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 4-5 days


Shopping List
    Vegetables
  • 1/2 medium butternut squash, peeled and seeds removed (about 400 grams)
  • 1/2 pound brussel sprouts (about 9 medium sprouts)
  • 1/2 medium cauliflower head (about 325 grams)
  • 1/4 cup dried mulberries (Note 1)
  • 2 tablespoons goji berries or pomegranate arils (Note 1)
  • 1 tablespoon high-heat cooking oil Mustard Vinaigrette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon lemon juice
  • 1 teaspoon white balsamic vinegar (or other mild vinegar)
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
  1. Step 1: Cut the cauliflower and butternut squash into a 1 inch dice. Cut the brussel sprouts into halves. Any very large brussel sprouts can be cut into quarters.
  2. Step 2: Preheat the oven to 420°F. Toss the sprouts, cauliflower, and squash together with the cooking oil and a sprinkle of salt and pepper. Spread the vegetables evenly over 1 large baking sheet(s). Roast for 25 minutes, flipping them over halfway through the cooking time.
  3. Step 3: Meanwhile, whisk together the vinaigrette ingredients until well combined. Refrigerate until ready to use.
  4. Step 4: Transfer the roasted vegetables to a bowl and add the dried goji berries and mulberries. The residual heat from the vegetables will soften the dried fruits. Pour in the dressing, to taste. Toss well to combine.
  5. Serve: This meal-in-one salad can be served warm, at room temperature, or chilled. This is great with a side of salmon.

Recipe Notes

Note 1: Dried mulberries and/or goji berries can be substituted with chopped dried figs, dates, or dried cranberries if needed.

Nutrition

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Sheet Pan Fall Roasted Vegetable Salad

PT45M 1/2 medium butternut squash, peeled and seeds removed (about 400 grams) 1/2 pound brussel sprouts (about 9 medium sprouts) 1/2 medium cauliflower head (about 325 grams) 3/4 cup cannellini beans, drained and rinsed 1/4 cup dried mulberries (Note 1) 2 tablespoons goji berries or pomegranate arils (Note 1) 1 tablespoon high-heat cooking oil 3 tablespoons extra-virgin olive oil 1 tablespoon dijon mustard 1/2 tablespoon lemon juice 1 teaspoon white balsamic vinegar (or other mild vinegar) 1/2 teaspoon dried oregano salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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