Fall Dense Bean Salad

Fall dense bean salad with butternut squash, kale, and apple. A make-ahead vegetarian salad for lunches and gatherings.

Course Lunch, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword fall dense bean salad

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 490

3 cups butternut squash, peeled and cut into ½-inch cubes (about half a medium squash)
2 teaspoons olive oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
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 of kale)
1 medium sweet crisp apple, cored and diced
½ cup crumbled feta cheese
¼ cup toasted pumpkin seeds

Preheat and Prep: Preheat the oven to 400°F and line a sheet pan with parchment paper or spray with cooking spray.
Roast the Squash: Toss the butternut squash with 1 teaspoon of the olive oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper on the prepared sheet pan.
Spread in a single layer and roast for 22-25 minutes, flipping once halfway through, until golden and tender. Set aside to cool slightly.
Make the Dressing: While the squash roasts, in a large bowl (the same bowl you’ll make the salad in) whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl until smooth.
Add the drained and rinsed chickpeas and white beans to the dressing, stirring to combine. Allow to sit while you prepare the kale.
Massage the Kale: Place the chopped kale in a separate large bowl. Drizzle with 1 teaspoon of olive oil and ¼ teaspoon of salt and massage firmly with your hands for 1-2 minutes until the kale softens and darkens slightly.

Tip: This makes the kale tender and far more pleasant to eat, so don’t skip this step.

Assemble: Add the roasted squash, diced apple, and massaged kale to the bowl with the beans and dressing. Toss well to combine and coat everything evenly.
Add the crumbled feta and pumpkin seeds, and stir until just combined.
Serve: Serve immediately or refrigerate for up to 4 days. This salad actually gets better as it sits and the flavors meld, so a few hours in the fridge is a great idea if you have the time.