Inspired by one of our go-to orders at True Food Kitchen, this roasted vegetable salad is fall at its best! Tender sliced butternut squash, crispy roasted Brussels sprouts, creamy white beans, and shredded kale in a zippy apple cider vinaigrette. It’s delicious, gorgeous, and a nutritional powerhouse!

Just 30 minutes required for this gluten-free and plant-based meal packed with protein, fiber, and vitamins and minerals galore.

Roasted Fall Vegetable Salad with White Beans from Minimalist Baker →

If you were to make a multi-part Venn diagram combining my favorite salad things, you could nestle this right in the center. It’s one part wedge salad, the fork and steak knife kind, something I am so into I talked my podcast co-host Kenji (okay, it wasn’t hard) into dedicating a whole episode to it. And it contains cabbage, and not just cabbage but Napa cabbage, which I think deserves more credit as a salad green. [This can be convenient to know as it often comes in heads large enough to feed a small family for a week.] Napa cabbage is a little leafy, a little crunchy, and yet kind of juicy too and I’ve used it, sliced thin, in everything from this Italian-style salad to a classic Caesar.
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