Crunchy cauliflower, broccoli, asparagus and carrots come together with a rich creamy avocado dressing and hearty white beans. I’ve topped this salad with fresh herbs, pepitas and given you the choice to add some feta or goat cheese. It is absolutely perfect for lunch, a light dinner or served as a side dish. Feel free to use whatever vegetables, herbs or greens you have on hand.
If you are looking for more hearty salad options you must try this Hemp “Tabouleh” Salad, this Papaya Salad or this Spring Roll Salmon Salad .
Why You’ll Love This Recipe For Roasted Vegetable and White Bean Salad
This roasted vegetable and bean salad makes a hearty main or can be served as a side dish. It comes together quickly and easily and can be made in advance if you’ve got loads on your to-do list.
Ingredients To Make Roasted Vegetable and White Bean Salad
SALAD
- Asparagus – One bunch, snap off tough ends
- Young carrots – I bunch, sliced in half lengthwise.
- Cauliflower – 1 head, cut into 1/2 inch slices.
- Romanesco broccoli – 1 head, cut into 1/2 inch slices.
- White beans – 2 cups, gigante, butter, cannellini, or navy beans all work well.
- Feta cheese or goat cheese – Broken into crumbles (optional)
- Mint or basil leaves – 1/2 cup loosely packed, fresh leaves.
- Arugula – 1 bunch
- Pepitas – 1/2 cup sunflower seeds.
- Olive oil for cooking the veggies
- Salt and pepper to taste
AVOCADO DRESSING
- Avocado
- Lemon juice
- Pepper
- Salt
- Olive oil
- Nettle
- Basil – I used 2 tablespoons or fresh basil.
- Dijon mustard – I used 1 teaspoon Dijon mustard.
- Garlic – 1 teaspoon fresh minced garlic
- Water – I used filtered water but tap or bottled water is fine.
Equipment
- Measuring spoons
- Large bowl
- Baking sheet
- Blender
How To Make Roasted Vegetable Salad
- Preheat the oven to 400℉.
- Place the carrots, asparagus, cauliflower, and romanesco in a large bowl and coat in a light layer of olive oil. Arrange the vegetables in a single layer on parchment-paper lined baking sheets, and sprinkle with a pinch or two of salt and pepper.
- Put the baking sheets in the oven and cook until tender and caramelized, roughly 20 to 30 minutes. Check them after about 12 minutes, rotate the pans, and if trays are split on two racks switch them, to ensure even browning.
- When the vegetables are roasted, and tender when pierced with a fork, remove them from the oven. Set aside to cool for a few minutes.
- To prepare the dressing, blend all the dressing ingredients in a blender until smooth. Taste and correct the salt and pepper as needed. Pour 3 TBS of the dressing over the beans, and mix to coat them evenly.
- To assemble the salad, layer the cauliflower, romanesco, carrots, asparagus, and arugula on a large platter. Spoon the beans over the vegetables, and add more arugula, if desired.
- Drizzle with dressing, then sprinkle with basil or mint, pepitas and cheese (if using).
- Serve immediately.
Storage
This recipe for roasted vegetables and white bean salad will keep in the fridge in an airtight container for 4 days. I do not recommend freezing this salad. It will lose some flavor and the texture of the vegetables will not be the same.
Pro Tips
Here are a few things you can do to ensure your roasted vegetable and white bean salad works out every time.
- You can use canned beans or dried beans that have been soaked and boiled. If you use canned choose a low sodium option and rinse them well.
- Prepare the dressing in advance to make meal time that much quicker. You can double the batch and to use it on a salad.
FAQs
What kind of beans should I use to make this salad?
You can use canned or dried beans. Both will work well. If you are using dried beans just make sure to plan accordingly as they need time to soak and cook.
Can I use different vegetables to make this salad?
Yes, absolutely! If you want to substitute a vegetable, add more or less of one of the ones I have listed then go ahead. The salad will still taste great.
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Roasted Vegetable and White Bean Salad
Beth Bollinger of Nest WellnessIngredients
Salad Ingredients
- 1 bunch asparagus snap off tough ends
- 1 bunch young carrots sliced in half lengthwise
- 1 head cauliflower cut into 1/2 inch slices
- 1 head romanesco broccoli cut into 1/2 inch slices
- 2 cups cooked white beans gigante, butter, cannellini, or navy beans all work well
- 4 ounces feta cheese or goat cheese broken into crumbles (optional)
- ½ cup loosely packed mint or basil leaves
- 1 bunch arugula
- ½ cup pepitas
- olive oil for cooking the veggies
- sea salt and pepper to taste
Instructions
- Preheat the oven to 400℉.
- Place the carrots, asparagus, cauliflower, and romanesco in a large bowl and coat in a light layer of olive oil. Arrange the vegetables in a single layer on parchment-paper lined baking sheets, and sprinkle with a pinch or two of salt and pepper.
- Put the baking sheets in the oven and cook until tender and caramelized, roughly 20 to 30 minutes. Check them after about 12 minutes, rotate the pans, and if trays are split on two racks switch them, to ensure even browning.
- When the vegetables are roasted, and tender when pierced with a fork, remove them from the oven. Set aside to cool for a few minutes.
- To prepare the dressing, blend all the dressing ingredients in a blender until smooth. Taste and correct the salt and pepper as needed. Pour 3 tablespoons of the dressing over the beans, and mix to coat them evenly.
- To assemble the salad, layer the cauliflower, romanesco, carrots, asparagus, and arugula on a large platter. Spoon the beans over the vegetables, and add more arugula, if desired. Drizzle with dressing, then sprinkle with basil or mint, pepitas and cheese (if using).
- Serve immediately.