This Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing is the perfect healthy vegan recipe to serve up on a chilly evening. A bed of massaged kale salad gets topped with a collection of hearty roasted veggies, protein-rich white beans, and drizzled with a sweet tahini dressing. It’s straight-forward to make, packed with nutrition, & full of flavor at every bite!

Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing recipe with butternut squash and brussel sprouts, in a bowl, sitting on a cutting board, with a fork in it.

My collection of healthy vegan salad recipes continue & this one in particular is top-notch.

While this masterpiece of a salad was created during the fall months, you can easily dig into it during the winter months too!

Regardless if it’s fall or not, this Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing recipe will be a hit at first bite!

Why You’ll Love This Healthy Vegan Fall Salad Recipe

Full of Flavor & Loaded with Nutrition: This vegan salad recipe is full of nutritious plant-based ingredients.
The Perfect Meal for Fall: Take a night off soups & enjoy this healthy vegan salad during the colder months!
Great for Get Togethers: This Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing recipe is the perfect healthy vegan recipe to serve up at any special occasion!

Healthy Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing recipe with butternut squash and brussel sprouts, in a bowl, sitting on a cutting board, with a fork in it.

Ingredients

Organic White Beans: The beans are the staple for this salad and they’re full of healthy fats + plant-based protein. I used organic cannellini beans, but you can certainly use any variety of organic white beans that you have on hand.
Organic Butternut Squash: I love honeynut butternut squash, but any variety of squash will work here!
Organic Brussel Sprouts: The ultimate fall vegetable in my opinion!
Organic Kale: The base of this salad recipe is kale, but spinach, arugula, or any green will work.
Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this salad perfectly. Don’t leave it out!

How To Make

Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil and seasonings. Bake for 20 – 25 minutes, flipping halfway.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the kale between bowls. Top with the roasted vegetables, white beans, and dressing. Enjoy!

Tips for Making this Healthy Vegan Fall Salad Perfectly

Organic Beans: I used organic cannellini beans for this salad recipe, but another variety of white bean will work, such as great northern or navy beans.
Organic Vegetables: Feel free to customize based on what you have access to. Swap the brussel sprouts for broccoli, swap the squash for carrots, add an onion. Truly make this recipe your own!
Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.

Storing & Reheating

This Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer the salad ingredients in separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with kale, beans & dressing.

Healthy Vegan Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing recipe with butternut squash and brussel sprouts, in a bowl, sitting on a cutting board, with a fork in it.

More Healthy Vegan Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Fall Vegetable & White Bean Kale Salad with Sweet Tahini Dressing

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

ROASTED VEGETABLES

3 cups butternut squash, de-seeded & cubed
2 cups brussel sprouts, halved
1 tbsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

KALE

1 bunch kale
Sea salt, pinch

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

SALAD

1 (15-oz) cans cannellini beans

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Instructions

Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil and seasonings. Bake for 20 – 25 minutes, flipping halfway.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the kale between bowls. Top with the roasted vegetables, white beans, and dressing. Enjoy!

Notes

Organic Beans: I used organic cannellini beans for this salad recipe, but another variety of white bean will work, such as great northern or navy beans.

Organic Vegetables: Feel free to customize based on what you have access to. Swap the brussel sprouts for broccoli, swap the squash for carrots, add an onion. Truly make this recipe your own!

Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.

Storing & Reheating: Transfer the salad ingredients in separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with kale, beans & dressing.