Snack recipe · from the recipe book

Roasted Butternut and White Bean Romaine Salad

Name: Roasted Butternut and White Bean Romaine Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed, patted dry; 2½ cups cubed (350 g) Butternut squash, peeled, cut into 3/4-inch cubes; 1 medium (110 g) Red onion, cut into thin wedges; 5⅓ cups chopped (250 g) Romaine lettuce, chopped; ¼ cup chopped (30 g) Pecans, roughly chopped; 3 tbsp grated (20 g) Grated Parmesan; 3 tbsp (40 g) Olive oil; 2 tbsp (30 g) Balsamic vinegar; 1½ tsp (8 g) Yellow mustard; 1 tsp (7 g) Honey; ¾ tsp (1 g) Dried rosemary; ¾ tsp (2 g) Garlic powder; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper

Sweet caramelized butternut and crisp-edged white beans tumble over cool romaine with toasty pecans, sharp parmesan and a tangy balsamic-mustard vinaigrette.

Sheet pan
45 min · 20 min hands-on
Serves 4
Vegetarian
Gluten-free

31–45 g carbs
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

2 cups354 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
2½ cups cubed350 gButternut squash, peeledcut into 3/4-inch cubes
1 medium110 gRed onioncut into thin wedges
5⅓ cups chopped250 gRomaine lettucechopped
¼ cup chopped30 gPecansroughly chopped
3 tbsp grated20 gGrated Parmesan
3 tbsp40 gOlive oil
2 tbsp30 gBalsamic vinegar
1½ tsp8 gYellow mustard
1 tsp7 gHoney
¾ tsp1 gDried rosemary
¾ tsp2 gGarlic powder
¼ tsp2 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
On the sheet pan, toss the butternut, great northern beans and red onion with half of the olive oil, the rosemary, the garlic powder, half of the salt and half of the black pepper; spread in one layer.
Roast for 25 minutes, stirring once halfway, until the butternut is tender and browned and the beans are crisp at the edges.
Scatter the pecans over the pan for the last 4 minutes of roasting to toast them.
While the pan roasts, whisk the vinaigrette in a small bowl: the balsamic, mustard, honey, the remaining half of the olive oil, the remaining half of the salt and the remaining half of the black pepper.
Put the romaine in a large bowl, toss with half of the vinaigrette and divide among four plates.
Top the romaine with the warm butternut, beans, onion and pecans, drizzle with the remaining half of the vinaigrette and finish with the parmesan. Serve right away.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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Roasted Butternut and White Bean Romaine Salad

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