If you’re looking for a salad that’s vibrant, hearty, and packed with both flavor and nutrition, look no further than this Bean and Roasted Veg Salad recipe inspired by Samin Nosrat. Samin Nosrat, author of “Salt Fat Acid Heat,” is known for her ability to coax deep flavors from simple ingredients—something this salad exemplifies beautifully.
Roasted vegetables bring caramelized sweetness, the beans add creamy texture and protein, and a punchy vinaigrette ties it all together. Whether you’re planning a weekday lunch, a picnic, or a colorful side for your next dinner party, this salad is a showstopper that celebrates seasonal produce.
Plus, it’s endlessly adaptable and incredibly satisfying, making it a staple for plant-based eaters and omnivores alike. Let’s dive into what makes this salad so special and how you can make it at home!
Why You’ll Love This Recipe
- Bold, Balanced Flavors: The combination of roasted vegetables, creamy beans, and a bright vinaigrette creates a symphony of tastes and textures in every bite.
- Nutritionally Rich: Packed with plant-based protein, fiber, vitamins, and minerals—this salad is as nourishing as it is delicious.
- Versatile & Customizable: Use whatever beans or veggies are in season or in your fridge. It’s a great way to reduce food waste.
- Meal Prep Friendly: Make a big batch and enjoy it for lunches, picnics, or even as a light dinner throughout the week.
- Inspired by Samin Nosrat: This salad channels Samin’s philosophy of balancing salt, fat, acid, and heat for a truly craveable dish.
- Gluten-Free & Vegan: Naturally free from gluten and totally plant-based, making it perfect for a wide range of dietary needs.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked beans (cannellini, chickpeas, or your favorite) | 2 cups | Drained and rinsed if canned |
| Red bell pepper | 1 large | Cut into 1-inch pieces |
| Zucchini | 1 medium | Cut into half-moons |
| Red onion | 1 small | Sliced into wedges |
| Carrots | 2 medium | Cut into 1/2-inch rounds |
| Cherry tomatoes | 1 cup | Halved |
| Olive oil | 1/4 cup (plus more for roasting) | Extra-virgin preferred |
| Sherry or red wine vinegar | 2 tablespoons | Or lemon juice |
| Garlic | 2 cloves | Minced |
| Fresh herbs (parsley, basil, or mint) | 1/3 cup | Roughly chopped |
| Salt & freshly ground black pepper | To taste | |
| Optional: Feta cheese (omit for vegan) | 1/4 cup | Crumbled |
| Optional: Toasted nuts or seeds | 1/4 cup | Almonds, pumpkin seeds, or pine nuts |
Equipment
- Large baking sheet (rimmed)
- Mixing bowls (at least one large, one small)
- Chef’s knife & cutting board
- Colander (if using canned beans)
- Measuring cups & spoons
- Spatula or wooden spoon
- Serving platter or large salad bowl
Instructions
-
Preheat the oven to 425°F (220°C).
Line a large rimmed baking sheet with parchment paper for easy cleanup. This temperature helps the vegetables caramelize and develop deep flavor.
-
Prepare the vegetables.
Cut the red bell pepper, zucchini, carrots, and red onion as directed. Place them in a large mixing bowl and toss with 2–3 tablespoons of olive oil, a generous pinch of salt, and black pepper.
-
Roast the vegetables.
Spread the vegetables out on the prepared baking sheet in a single layer. Roast for 25–30 minutes, stirring once halfway through, until they are golden, tender, and slightly charred at the edges.
Add the cherry tomatoes for the last 10 minutes of roasting.
Tip: Roasting vegetables in a hot oven ensures they get nicely caramelized without steaming. Don’t overcrowd the pan!
-
Prepare the beans.
If using canned beans, rinse and drain them well. If starting with dried beans, cook them until tender and cool to room temperature.
-
Make the vinaigrette.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons vinegar (or lemon juice), minced garlic, a pinch of salt, and plenty of black pepper. Taste and adjust seasoning as needed.
The vinaigrette should be tangy and bold!
-
Combine salad ingredients.
In a large bowl, combine the roasted vegetables, cooked beans, and fresh chopped herbs. Drizzle with the vinaigrette and toss gently until everything is well-coated.
If using, fold in feta cheese and toasted nuts or seeds.
-
Taste and adjust.
Give the salad a taste and add more salt, pepper, or a splash more vinegar if needed. Samin Nosrat always encourages you to taste and tweak until it’s just right for you.
“Taste as you go—let your palate be your guide to perfect seasoning!”
-
Serve and enjoy.
Transfer the salad to a serving platter or bowl. Garnish with extra herbs, a drizzle of olive oil, or more feta and nuts if you like.
Serve warm, at room temperature, or chilled. Enjoy!
Tips & Variations
- Change up the veggies: Try butternut squash, eggplant, broccoli, or sweet potato—whatever’s in season or in your crisper drawer.
- Mix up the beans: Black beans, kidney beans, or half runner beans all work beautifully.
- Go grainy: Toss in cooked farro, quinoa, or bulgur for added chew and nutrition.
- Add greens: Serve the salad over a bed of arugula, spinach, or massaged kale for extra color and nutrients.
- Make it a meal: Top with a fried or poached egg, or serve alongside grilled chicken or fish for omnivore friends.
- Try different dressings: Swap the vinaigrette for a tahini-lemon or pesto-based dressing for a twist.
- Make it ahead: This salad keeps well for up to 3 days—just wait to add herbs and nuts until serving for the freshest taste.
- Looking for another salad idea? Check out our Green Goodness Juice Recipe for a refreshing pairing!
Nutrition Facts
| Nutrient | Per Serving (1/4 of recipe) |
|---|---|
| Calories | 290 |
| Protein | 10g |
| Carbohydrates | 36g |
| Fiber | 10g |
| Sugars | 8g |
| Total Fat | 12g |
| Saturated Fat | 2g (with feta) |
| Sodium | 410mg |
| Potassium | 800mg |
Nutrition values are approximate and will vary depending on specific ingredients and optional additions.
Serving Suggestions
- Lunch or Light Dinner: Serve as a main course with a slice of crusty sourdough or Green Chile Cheese Bread.
- Picnic or Potluck: This salad travels well—pack it in a container and enjoy outdoors or at gatherings.
- Side Dish: Pairs perfectly with grilled proteins, quiche, or alongside a hearty soup.
- Brunch Spread: Add to your brunch buffet for a colorful, nutritious offering.
- Meal Prep: Store in individual containers for grab-and-go lunches all week.
- With a Sweet Finish: After this bright, savory salad, why not treat yourself to a classic dessert like Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce?
Conclusion
This Bean and Roasted Veg Salad inspired by Samin Nosrat is more than just a salad—it’s a celebration of textures, flavors, and the beauty of simple, honest ingredients. Whether you’re a seasoned cook or a beginner, this dish encourages you to embrace the joy of roasting, tasting, and tweaking until it’s perfect for your table.
It’s hearty enough to stand as a meal, but flexible enough to serve as a side or starter. Once you try it, you’ll find yourself coming back to it again and again, making it your own with whatever’s fresh and inspiring you that week.
If you enjoyed this recipe, don’t forget to explore other creative ideas like Go Macro Bar Recipe for healthy snacking, or our Kodiak Banana Muffins Recipe for a wholesome breakfast treat. Happy cooking, and may your salads always be as satisfying as this one!
📖 Recipe Card: Bean and Roasted Veg Salad
Description: A hearty salad inspired by Samin Nosrat, featuring creamy beans and caramelized roasted vegetables tossed in a bright vinaigrette. Perfect as a main or side for any meal.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 2 cups cooked white beans (such as cannellini or great northern), drained and rinsed
- 1 medium red onion, cut into wedges
- 1 small eggplant, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 2 medium carrots, cut into 1/2-inch rounds
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Toss onion, eggplant, bell pepper, and carrots with 2 tablespoons olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 30-35 minutes, stirring halfway, until golden and tender.
- In a large bowl, whisk together vinegar, Dijon mustard, and 1 tablespoon olive oil.
- Add roasted vegetables and beans to the bowl and toss to coat.
- Season with additional salt and pepper to taste.
- Top with chopped parsley and drizzle with more olive oil if desired.
- Serve warm or at room temperature.
Nutrition: Calories: 320 | Protein: 10g | Fat: 12g | Carbs: 44g
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