Bean and Roasted Veg Salad Recipe for Healthy Eating

There’s something soul-satisfying about a hearty bean and roasted veg salad. It’s the kind of dish that can brighten up a chilly evening, fuel your workday lunch, or be the star of a summer picnic.

The beauty of this salad lies in its versatility and its ability to showcase whatever veggies are at their seasonal peak. Imagine caramelized, slightly charred vegetables mingling with creamy beans, all tossed in a zesty, herby dressing.

This is not just a salad; it’s a celebration of color, texture, and flavor that brings together plant-based protein, fiber, and lots of nutrients in every bite.

Whether you’re a seasoned plant-based eater or just looking to add more vegetables to your meals, this bean and roasted veg salad will quickly become a favorite. It’s simple enough for busy weeknights, yet impressive enough to serve to guests.

Plus, it’s completely customizable—swap in your favorite beans or whatever veggies you have on hand. Let’s dive into a recipe that’s as nourishing as it is delicious!

Why You’ll Love This Recipe

• Nutritious & Filling: Packed with fiber-rich beans and a rainbow of roasted vegetables, this salad is both satisfying and energizing.
• Easy Prep & Make-Ahead: Roast the veggies and toss everything together—perfect for meal prep or a make-ahead potluck dish.
• Highly Customizable: Use whatever beans or veggies you have on hand. The recipe is as flexible as your pantry allows.
• Great for All Diets: Naturally vegan, gluten-free, and dairy-free, making it suitable for almost everyone at your table.
• Big on Flavor: Roasting brings out the natural sweetness and depth of the vegetables, while a bold dressing ties everything together.

Ingredients

Equipment

• Large baking sheet
• Parchment paper or silicone baking mat
• Large mixing bowl
• Small bowl or jar for dressing
• Knife and cutting board
• Salad servers or tongs

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Prepare the vegetables. Chop the red onion, bell peppers, zucchini, and eggplant into bite-sized pieces. Halve the cherry tomatoes. Mince the garlic.
3. Toss the veggies with olive oil, salt, and pepper. In a large mixing bowl, combine the chopped vegetables (except spinach/arugula) and garlic. Drizzle with 3 tablespoons olive oil, season generously with salt and pepper, and toss to coat.
4. Roast the vegetables. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning once halfway, until vegetables are golden and slightly charred at the edges.
5. Prepare the beans. While the vegetables roast, drain and rinse the beans. Set aside.
6. Make the dressing. In a small bowl or jar, whisk together 3 tbsp extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, maple syrup (or honey), oregano, salt, and pepper. Adjust seasoning to taste.
7. Combine the salad. In a large serving bowl, add the roasted vegetables, beans, and baby spinach or arugula. Pour the dressing over the salad and toss gently to combine.
8. Finish and garnish. Taste and adjust seasoning if needed. Garnish with fresh basil or parsley. Serve warm, at room temperature, or chilled.

Roasting vegetables brings out their natural sweetness and adds irresistible caramelized edges. Don’t overcrowd the pan—use two baking sheets if needed for even roasting!

Tips & Variations

• Mix up the beans: Try black beans, kidney beans, or even mixed beans for extra color and flavor. You can also use your own freshly cooked beans, like in this Half Runner Beans Recipe.
• Seasonal swaps: Use butternut squash, carrots, Brussels sprouts, or sweet potatoes for a fall twist. In summer, try corn, green beans, or asparagus.
• Add crunch: Toss in toasted pumpkin seeds, walnuts, or croutons for extra texture.
• Protein boost: Top with grilled tofu, tempeh, or a handful of feta or goat cheese (if not vegan).
• Add grains: Bulgur, quinoa, or farro all work beautifully to turn this salad into a main course.
• Change the greens: Try kale, baby chard, or mixed spring greens for a different base.
• Dressing variations: Swap in balsamic or sherry vinegar, add minced shallot, or whisk in a spoonful of tahini for a creamy touch.
• Meal prep tip: Roast extra veggies and double the beans so you can toss together quick grain bowls or wraps throughout the week.

Nutrition Facts

Nutrition values are estimates and will vary based on your specific beans, veggies, and dressing adjustments.

Serving Suggestions

• As a main course: Serve the salad on a bed of greens or grains for a filling lunch or dinner.
• With fresh bread: Pair with a slice of Green Chile Cheese Bread or a warm Hamburger Bun Sourdough roll.
• As a side dish: Serve alongside grilled chicken, fish, or tofu for a colorful, nutritious side.
• Picnic or potluck: This salad travels well and is even better after a few hours as the flavors meld.
• Light lunch: Add a scoop to your favorite wrap, pita, or grain bowl.
• With a cool beverage: Try with a refreshing homemade drink like Green Goodness Juice for a perfect summer meal.

Conclusion

Bean and roasted veg salad is more than just a side—it’s a vibrant, nourishing dish that can adapt to every season and palate. With just a little prep and roasting, you end up with a salad that’s hearty, flavorful, and bursting with nutrition.

The combination of creamy beans, caramelized vegetables, and tangy homemade dressing is a winner for busy lunches, weeknight dinners, or festive gatherings. Plus, it’s flexible enough to suit any dietary need or personal taste.

If you love this kind of easy, wholesome recipe, you might also enjoy our comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for dessert, or treat yourself to a homemade Glazed Twist Donut Recipe for a sweet finish.

However you serve it, this salad is sure to bring color, flavor, and satisfaction to your table—enjoy!

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