Warm Roasted Vegetable Salad

roasted vegetables on a bed of creamy bean puree

This warm roasted vegetable salad with creamy white bean purée is a delicious way to pack more veggies into your meal while breaking free from the usual boring salads! Instead of the typical leafy greens, hearty vegetables are first coated in an herbaceous marinade, then roasted until tender, then served over a luscious bean puree.

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Course: Appetizer, Main Course, Salad

Cuisine: American

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 284.3kcal

Author: Capri Lilly

Ingredients

Herb Marinade

1/4 cup Olive Oil or Avocado Oil
3 tbsp Lemon Juice plus more as desired
4 Garlic Cloves minced
1/4 cup packed a variety of Freshly Chopped Herb I use: 1 tbsp fresh dill, 1 tbsp garlic chives, 1 tbsp Rosemary, 2 tbsp Parsley
1 tsp Paprika
Salt and Pepper

For The Roasted Vegetable Salad

1/2 head cabbage, cut into 4 wedges
1 Red Bell Pepper, sliced into large pieces or 2 mini bell peppers cut in half
3-4 Carrots, sliced
2 Sweet Potatoes Use a variety: white, purple, or orange
1 Irish Potato or yukon gold potato
2 Shallots, cut in half lengthwise
2 Green Onions, sliced optional

White Bean Puree

1 1/2 cup Butter Beans, cooked, rinsed, and drained
1/2 cup Chickpeas, cooked, rinsed, and drained
1/3 cup Tahini plus 1-2 tablespoons more for even deeper tahini flavor
3 tbsp Olive Oil plus more as needed
2 tbsp Freshly Squeezed Lemon Juice plus more to taste
1 Garlic cloves
1.5 tsp Smoked Paprika
3 tbsp Water if needed to thin the puree

Garnish For The Salad

2 tbsp Toasted Pine Nuts
Dill and Basil
Lemon Wedges

Instructions

Make the Herb Marinade

Whisk together all ingredients for the marinade in a small bowl until well combined.
Toss the Veggies With the Herb Marinade. Make sure to drizzle the marinade between the leaves of the cabbage. Season with salt and pepper to taste. Let the veggies sit in the marinade for at least 20 minutes, to deepen the flavor.

Roast the Vegetables

Preheat your oven to 400°F (200°C).
Spread the cabbage wedges, peppers, carrots, sweet potato, shallots on a baking sheet. Drizzle oil on the garlic bulbs and place cut side down on the baking sheet. Place ingredients on two sheet trays if needed to ensure space between each ingredient
Roast the veggies for 35-40 minutes, flipping halfway, until golden and tender. Roast on two sheet trays if needed to ensure space between each ingredient

Make the Bean Purée

In a food processor, blend butter beans, chickpeas, tahini, olive oil, lemon juice, zest, garlic, and salt until smooth. Add water, one tablespoon at a time, for a thinner consistency.

Assemble

Spread the white bean purée on a serving plate and top with warm roasted vegetables. Drizzle with extra virgin olive oil and a squeeze of lemon.

Notes

Recipe Substitutions & Variations

Swap sweet potato for butternut squash.

Use red onion instead of shallots.

Try cannellini beans instead of butter beans.

Replace tahini with almond butter for a slightly nutty flavor.

Skip making the puree from scratch and use your favorite store bought hummus. OR try my Edamame Hummus recipe for a more colorful option.

Nutrition