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Fall Harvest Dense Bean Salad Recipe

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A hearty and colorful Fall Harvest Dense Bean Salad featuring roasted butternut squash, white kidney beans, kale, pickled beets, apple, nuts, and a tangy maple apple cider dressing. Perfect for a nutritious vegetarian meal or side dish, this salad combines roasted and fresh ingredients for a delightful balance of textures and flavors.

  • Total Time: 50 minutes plus chilling time
  • Yield: 8 servings

Ingredients

Roasted Vegetables

  • 2 cups butternut squash (peeled, seeds removed, and cubed)
  • 2 tbsp olive oil (for roasting)
  • Pinch of salt, pepper, and cinnamon (for roasting)

Salad Ingredients

  • 2 cans white kidney beans (drained and rinsed)
  • 3 cups kale (stems removed and chopped)
  • 1 cup pickled beets (sliced)
  • 1 apple (cored and cubed)
  • 1/4 cup chopped pecans and/or pumpkin seeds
  • 2 tbsp dried cranberries

Dressing

  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 sprigs fresh thyme

Instructions

  1. Roast the Butternut Squash. Preheat your oven to 400ºF (200ºC). Place the cubed butternut squash on a baking sheet, then rub with 2 tablespoons of olive oil, and season with a good pinch of salt, black pepper, and cinnamon. Roast in the oven for 30 to 40 minutes until tender, stirring halfway through for even cooking.
  2. Prepare Salad Ingredients and Dressing. While the squash roasts, chop the kale, apple, and other salad ingredients as needed. In a bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, pepper, and fresh thyme to combine well.
  3. Massage the Kale and Combine Salad. Place the chopped kale in a large bowl and add a few tablespoons of the dressing. Use your hands to gently massage the kale for about 2 minutes to soften it. Then add the rinsed white kidney beans, sliced pickled beets, cubed apple, chopped pecans and/or pumpkin seeds, dried cranberries, and the cooled roasted butternut squash. Pour in the remaining dressing and mix thoroughly to combine all flavors.
  4. Chill and Serve. Although the salad can be enjoyed immediately, it’s best when chilled. Cover the bowl and refrigerate the salad for at least 2 hours before serving. Stir again before serving. Enjoy this salad as a vibrant side dish, a hearty salad, or a satisfying vegetarian main course.

Notes

  • The salad is versatile — feel free to swap pecans for walnuts or other nuts and seeds you prefer.
  • Roast the butternut squash evenly by stirring midway through cooking.
  • Massaging kale softens its texture and reduces bitterness.
  • For added crunch, serve with extra toasted nuts or seeds sprinkled on top.
  • This salad keeps well and flavors meld beautifully when made a day ahead.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/fall-harvest-dense-bean-salad-recipe/