Roasted Vegetable and White Bean Salad ( Top 14 Free)
GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II NUT FREE II SESAME FREE II TOP 14 FREE II FISH FREE II SHELLFISH FREE II EGG FREE
Tired of the same old salads? Upgrade your plate with this roasted vegetable and white bean salad. Smoky cannellini beans meet golden roasted veg for a flavour-packed dish that’s as satisfying as it is simple to prepare. Light but filling, it works beautifully as a main or a side.
Tips on ingredients for roasted vegetable and white bean salad
Salad & vegetables
For this roasted vegetable and white bean salad, I used pea shoots and a mix of English microcresses as they were in season, and they looked so pretty. You can use any vegetables you would like with this recipe, so use peppers, mushrooms, sweet potatoes, or anything you can roast.
Apple cider vinegar
Be certain that when you buy apple cider vinegar for the dressing, it has the mother in it.
The mother is a cloudy substance floating in some vinegar bottles. It is believed to be rich in health-boosting natural protein, healthy bacteria, and acetic acid.
It forms naturally as raw organic vinegar ferments, producing murky, brownish vinegar. If vinegar looks crystal clear, it’s been filtered and pasteurised to remove the mother and most of its nutrients.
Take a look at the health benefits of ACV here. There’s no point in adding ingredients if you're not getting the maximum nutrition. So, I encourage you to buy some apple cider vinegar (ACV). It’s excellent in salad dressings because it adds a fruity flavour.
Honey
I used honey to sweeten the dressing for this roasted vegetable and white bean salad. If you're vegan, use agave. If you're okay with honey, try to use raw, local honey. My beekeeper friend was on holiday, so I couldn't stock up. She lives in the area, sells the most amazing honey, keeps her own hives, and is truly inspiring; I admire her bravery! Check out Sussex bee farm here.
Cannelini beans
Also known as white beans in the United States, you can substitute chickpeas, haricot beans, or butter beans in this roasted vegetable and white bean salad if you prefer. I like to use canned beans for convenience, as they don’t require soaking or hours of cooking. However, if you prefer dried beans, feel free to use those instead.
Edible flowers
I purchase my edible flowers from my local farm shop, which orders them especially for me. I often use these flowers for my private dinner parties. You can also buy edible flowers online, and Marks and Spencer sells them as well. Feel free to omit them for this recipe as they are purely for decoration purposes.
Ingredients
Tips
For the dressing, feel free to swap the olive oil for hemp or avocado oil instead.
The dressing can be stored for 2/3 weeks in a jar in the fridge.
Buy pre-prepared butternut squash if you prefer, as it is hard to cut.
Faq’s
Should the roasted vegetable and white bean salad be served warm or cold?
It can be served either way. Warm for a comforting dish or cold as a refreshing meal or side.
How long can I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. The beans might soak up the dressing, so freshen it up with a drizzle before serving.
Can I prepare this roasted vegetable and white bean salad ahead of time?
Yes, you can prepare it up to a day in advance. Store the roasted vegetables and beans separately from any dressing to keep everything fresh.
Can I add protein to this roasted vegetable and white bean salad?
Absolutely. Grilled chicken, baked tofu, or poached salmon make great additions. For vegan options, roasted nuts or seeds boost protein.
Can I use frozen vegetables instead of fresh ones?
You can, but fresh vegetables roast better and have a firmer texture. If using frozen veggies, thaw and pat them dry first.
Can I add grains like quinoa or rice?
Definitely. Quinoa, millet, or wild rice make the salad heartier and add extra texture. Mix them in after all ingredients have cooled.
Step by step
3 portions - 30 minutes prep and cooking time
Recipe
1/4 butternut squash - peeled and cut into chunks
2 red onion - peeled & quartered
3 cloves garlic - peeled
50ml olive oil
bunch asparagus
1 courgette - sliced
1 tin cannellini beans
2 tsp smoked paprika
1 tsp fajita seasoning ( GF if needed)
mix leaves like pea shoots/ lambs lettuce, baby mix leaf
micro cress & edible flowers from Ocado or local farm shop
1 avocado - sliced
1 handful pumpkin and chia seeds
Dressing ingredients
100 ml extra virgin olive oil
50 ml raw local honey ( agave if your vegan)
50 ml apple cider vinegar with the mother
1/2 lemon
2 cloves of garlic
salt and pepper
Method
Begin by chopping and preparing the butternut squash and onions. Roast them with garlic and seasoning ( salt/pepper) in olive oil in a preheated oven at 180 degrees Celsius, 350 degrees F, gas mark 4, until the vegetables are soft.
Chargrill the asparagus and courgette in a griddle pan, and leave to one side once cooked.
Make the dressing by adding all of the ingredients to a Nutri bullet or similar and whizz up.
In a wok, crush the garlic and fry it with a few tablespoons of olive oil. Then add the beans and spices and stir fry for a few minutes to release the spices' flavour.
Lastly, assemble all of your mixed leaves, veggies, beans, and avocado, sprinkle over your seeds and edible flowers if you are using them, and finish off with the dressing (never add this in advance as it will wilt the leaves).
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
