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A bowl of roasted vegetable and white bean salad

Roasted Vegetable and White Bean Salad

  • Author: Beth Bollinger


SERVES: 8-10






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 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


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


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