Roasted vegetable, white bean, and herb salad
Roasted vegetable, white bean, and herb salad
PREP: 15 minutes
COOK TIME: 45 minutes (includes 30 minutes of baking time)
SERVINGS: 6
Photo credit: NY Times Cooking
Ingredients.
Salad
1 small head of cauliflower, chopped
1 bunch of young tricolor carrots, peeled
1 1/2 lbs of brussel sprouts, quartered
2 cups white beans (cannellini, butter), rinsed and drained
4 oz goat cheese, crumbled
olive oil
salt and pepper to taste
1 cup farro or quinoa, rinsed and drained (optional)
1 cup fresh herbs, chopped (I like to use mint, dill, and cilantro)
Vinagrette
1 tbsp shallot, finely diced
2 tbsp red wine vinegar
6 tbsp olive oil
salt and pepper to taste
Instructions.
Preheat oven to 425 degrees F.
Prepare the vegetables
Rinse all vegetables. In a large bowl, drizzle olive oil and season with salt and pepper.
On a large baking sheet lined with aluminum foil, layer on all vegetables. Do not overcrowd vegetables (they should not touch).
Bake for 20-25 minutes, or until tender and caramelized. Check on the vegetables about halfway through.
Prepare the white beans.
Prepare the vinaigrette
In a small bowl, combine the shallot, vinegar, olive oil and salt and pepper.
Assemble the salad
Toss together the roasted vegetables and vinagrette until all vegetables are dressed. Mix in the fresh herbs at the end for the most flavor.
Meal-prep notes.
This recipe is freezer-friendly. Use Rubbermaid containers to store in the freezer for up to 3 months.
Nutrition facts.
Cauliflower is a great source of fiber, vitamin B6, folate, and choline (for cell energy).
Carrots are a great source of fiber, vitamin B6, and carotenoids (which supports healthy vision).
Brussel sprouts are packed with nutrients — including fiber, folate, B vitamins, vitamin c/k/e, potassium, choline, iron, zinc, and omega-3 fatty acids.
White beans are rich in protein, carboyhydrates, fiber and other micronutrients and electrolytes like iron, calcium, choline, zinc, folate, vitamin B6, magnesium, and potassium.
Quinoa is packed with iron, protein, omega-3 fatty acids (heart health), calcium, B vitamins, magnesium (cell function), and zinc (immune health). Farro is a great source of protein and is packed with zinc and fiber. It also contains magnesium and B vitamins.
For moms: Folate and B vitamins (in root vegetables) is an essential nutrient for pregnancy and postpartum recovery as it reduces the risk of neural tube defects. It also boosts energy, improves mood, supports hair growth and red blood cell development.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Kitchen tools.
Rubbermaid brillance containers
Adapted from.
The Today Show: Roasted Vegetable and White Bean Salad (link).
