Sunday, 1 January 2012

Black Bean and Roasted Vegetable Salad GF SCD

This is a simple, quick to make plant based dish which combines the sweetness of roasted carrots, butternut squash and shallots with the nutritious, protein packed, slightly earthy flavoured black beans.

Black Bean and Roasted Vegetable Salad GF SCD 

1 small/medium butternut squash
10-12 carrots
12 shallots
extra virgin olive oil
4 sage leaves
2 sprigs of rosemary
sea salt
freshly ground black pepper
250g cooked black beans
30-50g walnut pieces
1-2 tsps lemon juice
drizzle of walnut oil
100g salad leaves

  • Set the oven to 200°C. Prepare the roasted vegetables. Peel the butternut squash and chop into cubes.
  • Peel the shallots and slice the carrots in half then into eight.
  • Tip all the vegetables into a roasting dish. Sprinkle on some freshly ground black pepper and sea salt. 
  • Chop the sage.
  • Lay the rosemary on top of the vegetables and sprinkle the sage all over.
  • Drizzle some extra virgin olive oil all over then give it all a mix.
  • Roast in the oven for 45 minutes to an hour. Keep giving the vegetables a stir from time to time.
  • Toast the chopped walnuts in a pan on a medium heat for a minute or two until starting to brown.
  • When the vegetables are roasted, tip the beans into a bowl, add the lemon juice and drizzle over a little walnut oil.
  • Season with freshly ground black pepper and sea salt.
  • Assemble the salad on the plate. Lay the lettuce leaves on first. Tip some of the roasted vegetables on top. Spoon on the beans and lastly sprinkle the roasted walnuts on top. This recipe serves 4.

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  1. This recipe looks great-will give it a try soon!

  2. Another great SCD inspired recipe. Well done! This one is on my list of "SCD dinners" to make this year.

    Happy New Year to you!


  3. Thanks Debbie, Laura and Amber! I hope you enjoy it!

  4. Looks great! Love the site too! Thanks for posting.. saw it on Fat Tuesday!

  5. Yes! I love this! I got some black beans in last week's produce delivery, and I think this recipe is the perfect place to start using them!

  6. We just made a big batch of black beans last night and I've been thinking about what to make with them. This would be a great way to get a healthy dinner on the table!

  7. I hope you get a chance to make it Jackie & BTW I love your website!
    France, I love your Mission idea! I hope you enjoy the salad as much as we did!

  8. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  9. Hi Vicky, this recipe looks very tastey and I am going to try it out. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  10. We live some weeks on roasted vegetables and typically cover them in oil and let them sit a bit before roasting. The don't dry out quite as much, but the great thing about roasted vegetables is that you really can't go wrong any way you do it.

    I'd be honored if you'd share you post on our new weekly link up -- Friday Food Flicks -- Amanda

  11. Hi Vicky,
    I just love the combination of wonderful veggies for your salad, it looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  12. Roasted vegetables are my favorite! Thanks for sharing!

  13. What a delicious combination! It looks absolutely scrumptious! Thanks for sharing this recipe with the Hearth and Soul Hop.

  14. Thank you for sharing this delicious and nutritious salad with the Gallery of Favorites and the Hearth and Soul hop.

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