MAPLE CANNELLINI BEAN SALAD WITH BABY BROCCOLI AND BUTTERNUT SQUASH
This delicious salad may be served warm or at room temperature. It takes patience to cook the vegetables properly, but it makes a wonderful side to any fall feast! Enjoy the process of creating something your family will enjoy. Substituting regular broccoli may be okay, but baby broccoli is sweeter and more suited to this dish.
Provided by Jennifer Baker
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat cannellini beans on low heat in a saucepan.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
- Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
- Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.
Nutrition Facts : Calories 181 calories, Carbohydrate 23.8 g, Cholesterol 3.7 mg, Fat 7 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.2 g, Sodium 323.2 mg, Sugar 5.6 g
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Vance Schussler
[email protected]This salad is so refreshing and flavorful. I love the combination of sweet and savory.
Amanya Peter
[email protected]I'm not a vegetarian, but I really enjoyed this salad. It's a great way to get your daily dose of vegetables.
Ally Rubio
[email protected]This salad is a great way to use up leftover turkey or chicken. I added some shredded turkey to mine and it was delicious.
Kelly Casey
[email protected]I didn't have any baby broccoli, so I used regular broccoli instead. It worked out just fine.
Elijah Haynes
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts in this salad. It was still delicious!
Nokhu Matemba
[email protected]I made this salad for a picnic and it was a big hit. It's the perfect salad to take on the go.
Hdjx Vdh
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet dressing and the crunchy butternut squash.
Ronald Mccray
[email protected]I'm not a big fan of maple syrup, but I really enjoyed the dressing in this salad. It was the perfect balance of sweet and tangy.
Musa M. Kaba (KMsquare)
[email protected]This salad is so easy to make. I just threw all the ingredients in a bowl and tossed them together. It's the perfect salad for a busy weeknight.
Suhini Suhini
[email protected]I love the combination of flavors in this salad. The maple dressing is sweet and tangy, the cannellini beans are creamy and nutty, and the baby broccoli and butternut squash add a nice crunch.
Romi Romi abbasi
[email protected]This salad is a great way to use up leftover butternut squash. It's also a healthy and filling meal that's perfect for a busy weeknight.
gaming JD
[email protected]I'm not a big fan of cannellini beans, but I really enjoyed this salad. The maple dressing and butternut squash really made the beans shine.
Kassie Hendricks
[email protected]I made this salad for a potluck and it was a big success. Everyone loved it, even the picky eaters.
Nwendum Austine
[email protected]This salad was a hit at my dinner party! The combination of maple, cannellini beans, baby broccoli, and butternut squash was unique and delicious. I especially loved the maple dressing, which was the perfect balance of sweet and tangy.