Autumn Squash and Bean Salad

I recently discovered Violet Witchel (IG: @violetwitchel) and her now famous dense bean salads. I made this as a version of one of hers and it's delicious! Great for meal prep as this will last a few days and tastes great throughout that time.

Inspired by Violet Witchel

For the salad:

1 small butternut quash, peeled, seeded and cut in to small cubes

1 sweet potato, peeled and cut in to small cubes

1.5 cup thinly shaved Brussels Sprouts (using a foods processor is the easiest way to do this)

1 can garbanzo beans, rinsed

1/3 cup olive oil, for roasting vegetable

4 teaspoons garlic powder

1 can cannellini beans, rinsed

1/2 cup dried cranberries

3 tablespoons chopped parsley

6 ounces turkey, cut in to cubes (I used deli meat, stacked it and cut it)

6 ounces goat cheese, crumbled

salt and pepper, to season

For the dressing:

6 tablespoon olive oil

1.5 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 tablespoons maple syrup

salt and pepper, to taste

Preheat over to 400F/200C. Using 4 baking sheets, place the butternut squash in one, sweet potatoes in one, Brussels sprouts in one, and garbanzo beans in the other. Evenly divide the 1/3 cup olive oil and garlic powder between the sheets, using slightly less for the garbanzo beans. Season with salt and pepper and toss the veggies on each baking sheet. Roast until ready. The chickpeas took 15 minutes, the Brussels sprouts took 20, sweet potatoes 25 and butternut squash 30. Your times may vary based on oven placement and type of baking sheet.

Once vegetables and beans have cooled slightly, place them all in a salad bowl, add the cannellini beans, cranberries, parsley, turkey, and goat cheese.

In a jar, shake the dressing ingredients and pour as much as you'd like over the salad. Season with salt and pepper, toss and serve.

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