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Roasted Veggie and White Bean Salad

This time of year I start craving fresh, veggie-forward meals but still want them to have a slightly cozy, wintery feel. Enter this Roasted Veggie and White Bean Salad by Beth Bollinger of Nest Wellness which features wintery roasted broccoli, cauliflower, asparagus and carrots but is surprisingly fresh due to the avocado dressing. Plus, it features 13 different plants (I try to eat 15 different plants each day to support a healthy microbiome) and it keeps my blood sugar nice and steady (screenshot of my blood sugar data from Levels below!)

Beth is of my favorite healthy recipe creators. I hired her to develop recipes for Levels (the metabolic health company my husband co-founded) a few years ago and she remains my go-to when I’m looking for new delicious meals. I’m saving this to my blog because I have a few possible modifications I wanted to remember but I often make Beth’s exact version when I have all the ingredients! She’s an amazing person to follow to entice you to eat healthier – follow her here

If you are vegan or have a vegan dinner guest you might have difficulty thinking of delicious meals to serve that will make everyone at the table happy. My brother is vegan and I made it for him one night and it was a major hit! Just skip the cheese for vegans, and we added baked salmon for everyone else. A totally delicious, healthy, and filling meal! 

Modifications: This time of year (February) it can be hard to find good avocados. If you bring one home and it’s rotten you can swap in 3/4 a cup of raw cashews and 1/2 a bunch of green onions for the avocado in Beth’s dressing and it has a similar taste and lovely creaminess. You can also swap the white beans for chickpeas if you want – they taste equally amazing as the base of this dish! Lastly, If you want to serve this as a side salad, I love keeping things simple by plating the beans/dressing with arugula, pepitas, feta and a sprinkle of Maldon salt. Absolutely delicious!!

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