Roasted Vegetable White Bean Salad


This is my all-time favourite dish to make and share. It generates a very large portion so is a great dish to add to any celebratory meal, such as Thanksgiving or any gathering!

The sweetness of the caramelized vegetables, with the freshness of the herb medley, the savoury and flavourful dressing and the tart pomegranate seeds is a symphony of flavours in your mouth. Thank you to my cooking hero Samin Nosrat for making this dish in her netflix series, Salt, Fat Acid and Heat and inspiring me to make this dish. My only contribution is that I added the pomegranate seeds and I think this little addition elevates this dish by adding a tart flavour to cut through the savoury vegetables.


  • 1 bunch young carrots (rainbow if possible)
  • 1 small head cauliflower
  • 1 small head romanesco or broccoli
  • 1½ pounds Brussels sprouts, trimmed, outer leaves removed, and halved (quartered if very large)
  • 2 cups cooked white beans, such as gigante, butter, cannellini, or navy beans, liquid reserved
  • 4 ounces goat’s milk feta cheese
  • Extra virgin olive oil
  • Kosher or Sea Salt
  • 1 cup loosely packed cilantro leaves and tender stems
  • 1 cup loosely packed dill fronds, stems removed
  • 1/2 cup loosely packed mint leaves
  • Pomegranate arils
  • Red Wine Vinaigrette (recipe below)

Red Wine Vinaigrette Ingredients:

  • 1 tablespoon finely diced shallot
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

For the vegetables and salad:

  1. Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F.
  2. Halve or quarter Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet.
  3. Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet.
  4. Lightly trim the root end of the cauliflower and romanesco (if using), then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Avoid overcrowding the vegetables—they should not touch. (If needed use another pan for overflow.)
  5. Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning.
  6. When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes.
  7. Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed.
  8. To assemble salad, layer cauliflower, romanesco (if using), carrots, and Brussels sprouts on a large platter. then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, basil, and mint with 1 tablespoon or so of vinaigrette and salt. Place atop salad. Sprinkle with large crumbles of feta and pomegranate arils. Mix well and serve immediately.

Red Wine Vinaigrette Instructions:

In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes, then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with one of the vegetables and adjust salt and acid as needed.

Enjoy this incredible dish with loved ones!

Cover and refrigerate leftovers for up to 3 days.

I hope you get a chance to make it!

Dr. Du La, ND