Roasted Vegetable and White Bean Salad

SERVES: 8-10
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES

SALAD

1 bunch asparagus (snap off tough ends)

1 bunch young carrots (sliced in half lengthwise)

1 head cauliflower (cut into ½ inch slices)

1 head romanesco broccoli (cut into ½ inch slices)

2 cups cooked white beans (gigante, butter, cannellini, or navy beans all work well)

4 oz 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)

Salt and pepper to taste

AVOCADO DRESSING

1 avocado

8 TBS lemon juice

½ teaspoon pepper 

1 teaspoon salt

8 TBS olive oil 

¼ teaspoon nettle 

2 TBS fresh basil

1 teaspoon dijon mustard

¼ teaspoon minced garlic

8 teaspoon water

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.

Print
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A bowl of roasted vegetable and white bean salad

Roasted Vegetable and White Bean Salad


  • Author: Beth Bollinger

Description

SERVES: 8-10

PREP TIME: 15 MINUTES

COOK TIME: 45 MINUTES


Ingredients

Scale

SALAD

1 bunch asparagus (snap off tough ends)

1 bunch young carrots (sliced in half lengthwise)

1 head cauliflower (cut into ½ inch slices)

1  head romanesco broccoli (cut into ½ inch slices)

2 cups cooked white beans (gigante, butter, cannellini, or navy beans all work well) 

4 oz 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)

Salt and pepper to taste

AVOCADO DRESSING

1 avocado

8 TBS lemon juice

½ tsp pepper 

1 tsp salt

8 TBS olive oil 

¼ tsp nettle 

2 TBS fresh basil

1 tsp dijon mustard

¼ tsp minced garlic 

8 tsp water


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 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. 

Keywords: PALEO, VEGAN, DF, GF