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Violet Witchel’s Dense Bean Salad

A colorful, nutrient-rich salad featuring roasted Brussels sprouts, fresh citrus, hearty beans, and a tangy orange vinaigrette.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 ½ cups cooked chickpeas (or white beans)
  • 1 cup roasted Brussels sprouts, halved
  • ½ cup pomegranate seeds
  • ½ cup orange segments (fresh, peeled and chopped)
  • ¼ cup thinly sliced red onions or shallots
  • 2 tablespoons chopped parsley
  • Salt & pepper to taste
  • For the Orange-Based Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Zest of ½ orange
  • Salt to taste

Instructions

  1. Roast the Brussels Sprouts: Toss sprouts with olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes until edges are golden and crispy.
  2. Prepare the Vinaigrette: Whisk all vinaigrette ingredients together in a small bowl or shake in a jar until emulsified.
  3. Assemble the Salad: In a large bowl, combine beans, roasted Brussels sprouts, orange segments, onion slices, and pomegranate seeds.
  4. Toss and Finish: Pour the vinaigrette over the salad, toss gently, and top with fresh parsley. Serve warm or chilled. Don’t overmix—the beauty of this salad is in its chunky, layered texture.

Notes

Adjust the sweetness and acidity of the dressing based on your citrus. Use fresh citrus for the best flavor.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 12g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: bean salad, Violet Witchel, healthy salad, festive salad, plant-based, vegan recipe