Fall Dense Bean Salad with Butternut Squash
A hearty fall dense bean salad with roasted butternut squash, chickpeas, cannellini beans, lentils, crisp apple, dried cranberries, pepitas, and a maple apple cider vinaigrette. It’s vegan, gluten-free, meal-prep friendly, and would make a great make-ahead Thanksgiving side dish.
Servings 6 servings
Calories 359kcal
Ingredients
Maple Apple Cider Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 small garlic clove finely grated or minced
- 1/4 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of cayenne optional
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt plus more to taste
- Freshly ground black pepper to taste
Fall Dense Bean Salad
- 1 small butternut squash about 2 pounds, peeled, seeded, and cut into 3/4-inch cubes (about 3 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
- 1 (15 oz) can cannellini beans drained and rinsed
- 1 (15 oz) can chickpeas drained and rinsed
- 1 cup cooked black beluga or French green lentils drained well and cooled (please use black lentils if you can for photographing)
- 1 medium crisp apple such as Honeycrisp or Pink Lady, diced
- 1/3 cup dried cranberries
- 2 celery stalks thinly sliced
- 3 green onions thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup pecans reserve some to garnish
Optional for serving
- Crumbled vegan feta
- Fresh thyme leaves
- Additional dried cranberries or pecans
Instructions
Roast the butternut squash
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the cubed butternut squash to the baking sheet and toss with 1 tablespoon olive oil, dried thyme, salt, and a few grinds of black pepper. Arrange in a single layer with some space between the pieces.1/2 teaspoon fine sea salt, 1 small butternut squash, 1 tablespoon olive oil, 1/2 teaspoon dried thyme, Freshly ground black pepper
- Roast for 22–27 minutes, flipping once halfway through, until the squash is tender and caramelized around the edges.
- Set aside to cool. The squash can be slightly warm when added to the salad, but it should not be piping hot.
Toast the pecans
- While the squash roasts, place the pecans in a dry skillet over medium heat. Toast for about 3–4 minutes, stirring often, until fragrant and golden. Remove from the heat and set aside. Once cool, gently chop into smaller pieces.1/2 cup pecans
Make the maple apple cider vinaigrette
- In a small bowl or jar, combine the apple cider vinegar, maple syrup, Dijon mustard, garlic, cinnamon, ginger, cayenne if using, salt, and black pepper.3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 small garlic clove, 1/4 teaspoon ground cinnamon, Pinch of ground ginger, Pinch of cayenne, 1/2 teaspoon fine sea salt, Freshly ground black pepper
- Slowly whisk in the olive oil until emulsified, or seal the jar and shake vigorously.3 tablespoons extra-virgin olive oil
- Taste and adjust as needed. The dressing should be bright and tangy with maple sweetness and a subtle warm-spice flavor.
Assemble the salad
- In a large bowl, combine the cannellini beans, chickpeas, lentils, apple, dried cranberries, celery, green onions, and parsley.1 (15 oz) can cannellini beans, 1 (15 oz) can chickpeas, 1 cup cooked black beluga or French green lentils, 1 medium crisp apple, 1/3 cup dried cranberries, 2 celery stalks, 3 green onions, 1/4 cup chopped fresh flat-leaf parsley
- Pour about two-thirds of the dressing over the salad and toss until evenly coated. Let the bean mixture sit for about 10–15 minutes so the flavors can soak in.
- Gently fold in the cooled roasted butternut squash and most of the toasted pecans. Add additional dressing as needed.
- Taste and season with additional salt, pepper, apple cider vinegar, or maple syrup if needed.
- Transfer to a serving bowl or platter and finish with the remaining pepitas. Add pecans or walnuts, vegan feta, fresh thyme, or additional cranberries if desired. If not serving immediately, you can skip these.Crumbled vegan feta, Fresh thyme leaves, Additional dried cranberries or pecans
Notes
Make-Ahead & Storage
This salad can be served immediately, but it gets even more flavorful after it marinates.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture when making it several days ahead, keep the toasted pecans and any nuts separate and add them just before serving. If you’re making it ahead for a party or holiday, taste it again before serving. The beans will continue absorbing the dressing as they sit, so a small splash of apple cider vinegar or a little reserved dressing can help freshen everything back up. Recipe Notes
This salad can be served immediately, but it gets even more flavorful after it marinates.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture when making it several days ahead, keep the toasted pecans and any nuts separate and add them just before serving. If you’re making it ahead for a party or holiday, taste it again before serving. The beans will continue absorbing the dressing as they sit, so a small splash of apple cider vinegar or a little reserved dressing can help freshen everything back up. Recipe Notes
- Creamy oil-free variation: For a creamier dressing, replace some or all of the olive oil with tahini and thin the dressing with a splash of warm water.
- Serving size can vary based on whether it's a main or a side.
- Nutritional info does not include vegan feta or extra dried cranberries or pecans.
