Description

This Fall Dense Bean Salad is a hearty and wholesome dish packed with roasted butternut squash, tender chickpeas, creamy cannellini beans, and nutritious kale. Enhanced by a tangy maple-Dijon dressing, crisp apples, tangy feta cheese, and crunchy toasted pumpkin seeds, this salad offers a delightful balance of flavors and textures perfect for a nutritious lunch or side dish during the autumn season.

Ingredients

Main Ingredients

3 cups butternut squash, peeled and cut into ½-inch cubes (about half a medium squash)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
3 cups Lacinato (dinosaur) kale, stems removed and finely chopped (1 bunch or roughly 7-10 leaves)
1 medium sweet crisp apple, cored and diced
½ cup crumbled feta cheese
¼ cup toasted pumpkin seeds

Oils, Seasonings, and Dressing

3 teaspoons olive oil, divided (2 tablespoons + 1 teaspoon for massaging kale)
1½ teaspoons kosher salt, divided (½ teaspoon + ½ teaspoon + ¼ teaspoon)
½ teaspoon black pepper, divided (¼ teaspoon + ¼ teaspoon)
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard

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Instructions

Preheat and Prep: Preheat your oven to 400°F (204°C). Line a sheet pan with parchment paper or spray it lightly with cooking spray to prepare for roasting the butternut squash.
Roast the Squash: Toss the cubed butternut squash in 1 teaspoon olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Spread the cubes in a single layer on the prepared sheet pan.
Roast Until Tender: Place the squash in the oven and roast for 22 to 25 minutes, flipping halfway through, until the squash becomes golden and tender. Remove from the oven and set aside to cool slightly.
Make the Dressing: While the squash roasts, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a large mixing bowl until the dressing is smooth and emulsified.
Add Beans to Dressing: Add the drained and rinsed chickpeas and cannellini beans to the dressing, stirring gently to coat well. Let this mixture sit while you prepare the kale.
Massage the Kale: Place the chopped kale into a separate large bowl. Drizzle with 1 teaspoon olive oil and sprinkle with ¼ teaspoon kosher salt. Massage the kale firmly with your hands for 1 to 2 minutes until it softens and darkens, which helps reduce bitterness and improves texture.
Assemble the Salad: Add the roasted butternut squash, diced apple, and massaged kale to the bowl containing the beans and dressing. Toss everything together thoroughly to combine all the ingredients and evenly coat them with the dressing.
Add Feta and Pumpkin Seeds: Sprinkle the crumbled feta cheese and toasted pumpkin seeds over the salad. Gently stir just until these toppings are evenly distributed.
Serve or Store: Serve the salad immediately to enjoy its fresh flavors, or refrigerate for up to 4 days. The salad benefits from resting, as the flavors meld beautifully when chilled for a few hours.

Notes

This salad improves in flavor after sitting for a few hours, making it a great make-ahead dish.
Be sure to massage the kale well to ensure it softens and becomes more palatable.
Use a sweet crisp apple like Honeycrisp or Fuji for the best balance of sweetness and crunch.
Roasting the butternut squash enhances its natural sweetness and adds depth to the salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a vegan version, omit the feta cheese or use a plant-based alternative.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American