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:
Roasted Butter Bean Salad
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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