Roasted Fall Vegetable Salad with White Beans

 Here's a recipe for a Roasted Fall Vegetable Salad with White Beans, a warm and hearty salad perfect for autumn:

Ingredients:

For the Salad:

1 medium butternut squash, peeled, seeded, and cubed

2 large carrots, peeled and sliced

1 red onion, peeled and cut into wedges

1-2 tablespoons olive oil

Salt and pepper, to taste

1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed

4 cups mixed greens (such as arugula, spinach, or kale)

1/4 cup crumbled feta (optional, for a non-vegan version)

1/4 cup chopped toasted pecans or walnuts (optional)

For the Dressing:

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon maple syrup (or honey)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

Salt and pepper, to taste

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Roast the vegetables: In a large bowl, toss the cubed butternut squash, sliced carrots, and red onion wedges with olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even roasting.

3. Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, cinnamon, cumin, and a pinch of salt and pepper until smooth and well combined.

4. Assemble the salad: In a large bowl, combine the roasted vegetables, white beans, and mixed greens. Drizzle with the dressing and toss to coat everything evenly.

5. Garnish and serve: Top with crumbled feta (if using) and toasted nuts for added crunch. Serve immediately, or refrigerate and serve cold for a refreshing variation.

This Roasted Fall Vegetable Salad with White Beans is a perfect balance of warm, roasted flavors and the creaminess of the white beans, all enhanced by a spiced maple dressing. Enjoy!