This Roasted Butter Bean Salad is the perfect example of a warm autumnal salad.

Butter beans are roasted until crispy with paprika and cumin, then mixed with roasted cauliflower and sweet potato. A sprinkle of sunflower seeds adds crunch, and a honey harissa dressing brings everything together with a little bit of heat.

This is recipe number 33 in my Fifty Fantastic Salads series – you’ll find links to some of the others at the bottom of the page.

Nutritional highlights

Butter beans
A source of plant protein and soluble fibre, butter beans help to keep you full for longer and support digestive health.

Sweet potato
Packed with beta-carotene, vitamin C and potassium, sweet potatoes are nutrient packed!

Cauliflower
Provides fibre, vitamin C and glucosinolates, natural plant compounds which may help with detoxification.

Sunflower seeds
High in vitamin E, selenium and healthy fats, they’re a great addition to salads. 

Storage and Shelf Life

This Roasted Butter Bean Salad can be stored in the fridge for up to 3 days.

• For best freshness, store in an airtight container. Keep the dressing separate if you going to store longer than one day.
• I wouldn’t recommend freezing.

Recipe Tips:

Reduce the spice: If you prefer it less spicy you can reduce the spices from the butter beans and/or dressing.

Vary the greens: Use kale or add in some rocket instead of spinach depending on the season.

Add extra protein: Top with tofu, tempeh or your protein of choice if you want to serve as a larger main meal.

Skin on: keep the skin on the sweet potato if you want even more fibre.

If you enjoyed this Roasted Butter Bean Salad, why not try:

Squash, Kale & Quinoa Salad

Easy Autumn Salad

Green Goddess Orzo Salad

Roasted Butter Bean Salad

Helen Ridgeway Helen Ridgeway

This Roasted Butter Bean Salad is a nutrient-dense dish that's perfect for autumn and winter. With added nutrition from vegetables like cauliflower and sweet potato, it’s full of flavour and fibre. Dressed in a honey harissa dressing it will become a firm favourite.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salad, Side Dish

Servings 4

Calories 345 kcal

Equipment

• Le Creuset roasting tray

Ingredients

 

• Large sweet potato
• Medium cauliflower
• 4 tsp olive oil
• 800 g butter beans (28oz)
• 1½ tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper
• Large handful of spinach

Dressing ingredients:

• 2½ tbsp olive oil
• Juice of a lemon
• 1 tsp harissa paste
• 2 tsp honey
• ½ tsp sea salt

Instructions

 

• Preheat the oven to 180C/350F.
• Peel the sweet potato and cut into chunks. Remove the leaves from the cauliflower and cut into medium-sized florets. Add them both to a large baking tray. Drizzle with the other 2 tsp oil and some salt and pepper. Roast for 25 mins, turning halfway through.
• Drain and rinse the butter beans. Add them to a separate baking tray with 2 tsp of olive oil, the paprika, cumin and garlic powder. Season well with salt and pepper. Mix well and roast for 25 minutes, shaking halfway through.
• For the dressing, add all the ingredients to a small jar and shake well to combine.
• Once all the elements are ready, add the spinach to a large serving bowl. Top the sweet potatoes, cauliflower and butter beans and add the sunflower seeds.
• Pour over the dressing and mix well to combine.

Notes

• This will store well in the fridge for 3-4 days. I would keep the dressing separate.
• Add extra protein: Top with tofu, tempeh or your protein of choice if you want to serve as a larger main meal.

 

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Nutrition

Calories: 345kcalCarbohydrates: 48.4gProtein: 13.8gFat: 15.1gSaturated Fat: 2.1gFiber: 12g

Keyword butter beans, fifty salads

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