- Carey Mulligan shared that a simple roasted vegetable-butter bean salad would be her dream dinner.
- On the Off Menu podcast, Mulligan said she adds feta, avocado, nuts and dressing to her salad.
- When she doesn’t used butternut squash as the main veggie, she opts for broccoli or cauliflower
Whether you know her from Oscar fare like Promising Young Woman or from a modern classic like 2005’s Pride and Prejudice, there’s lots to love about Carey Mulligan. That’s why we knew we had to tune in when the actress appeared on the Off Menu podcast this week.
Episodes of Off Menu typically feature guests chatting about their favorite bites and creating a dream dinner menu, and this episode was no exception. Mulligan shared that for her ideal main dish, she envisions a luscious, lettuce-free salad combining tender roasted veggies, savory nuts, smooth avocado and salty cheese.
“What I want to eat the most—which is so pathetic—is burnt vegetables,” Mulligan shared. “I want butternut squash, chopped up, roasted in the oven, feta cheese, avocado, butter beans… then pine nuts and lots of dressing.”
We’ll be honest—this dreamy combo of comforting veggies and protein-packed beans doesn’t sound pathetic at all! The flavors invite cozy freshness, and the vegetarian dish has enough elements or customizable options to be interesting to the palate.
If you’re craving this refreshing and nutritious salad but want to use a more seasonally appropriate vegetable, there are several summer squash options you can find at the store or grow in your home garden such as yellow squash, zucchini or patty pan. The closest analog to butternut in terms of flavor and nutrition is sweet potato, which is available year round, and full of antioxidants and fiber. Mulligan herself says she often subs in cauliflower or broccoli. Any veggie will work as long as you toss with salt, pepper and your favorite seasonings, then cook until it’s “really, really roasted,” as Mulligan advises.
In fact, roasting squash or sweet potato doesn’t require many ingredients–just salt, pepper and olive oil. You can customize with any spices you choose. All you have to do is toss the vegetable in the olive oil, salt and pepper, and then on a sheet pan at 375 until browned or, as Mulligan prefers, “burnt.” Browning usually takes 30 to 40 minutes depending on how big your cubes are.
Mulligan specifically mentioned that she uses “the bold beans,” which is actually an English brand, Bold Bean Co. Mulligan says she never used to care about butter beans until trying theirs. The company shared an Instagram post with the audio from the podcast and a recipe for the salad she described. Their homemade dressing includes extra virgin olive oil, lemon, vinegar, mustard, honey, salt and pepper. You can make your own Honey-Mustard Lemon Vinaigrette or another healthy dressing that will make this salad sing—but using store-bought can also be delish and convenient.
Add some flavor to your butter beans by currying them or cooking them in flavorful broth. Navy or cannellini beans are good substitutes for butter beans in terms of flavor and creamy texture, and the feta in Mulligan’s original recipe would also pair nicely with chickpeas, either served cold or baked and crispy with a Greek salad dressing. And if you’re eating vegan, just eliminate the cheese and enjoy.
If you don’t have pine nuts, slivered almonds or chopped pecans would add a nice bit of crunch. Stir in some spinach to make this a greener salad or add in a high-fiber, high-protein grain like quinoa for extra staying power. The best part about this simple recipe is just how customizable it is. While Mulligan’s recipe has six ingredients, there’s always room to add one of your favorite salad ingredients for extra complexity.
However you dish it up, it’s sure to be a lunchtime winner this summer.
