Get the lowdown on roasted salad with this engaging and easy-to-follow overview.

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Serving fork and spoon in a bowl of our Roasted Fall Vegetable Salad with White Beans

Shallot, kale, maple syrup, dried cranberries, apple cider vinegar, white beans, olive oil, butternut squash, Brussels sprouts, mustard, salt, and pepper

Halved Brussels sprouts and thinly sliced butternut squash on a parchment-lined baking sheet

Using a whisk to make a simple apple cider vinaigrette

Stirring white beans and kale in a mixing bowl

Roasted butternut squash and Brussels sprouts in a bowl with kale and white beans

Plates of our Roasted Fall Vegetable Salad with White Beans

Close up photo of a fork speared with a bite of salad

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