Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

2
jrbaker 145

"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."

Ingredients 1 h {{adjustedServings}} servings 181 cals

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Heat cannellini beans on low heat in a saucepan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews 2

  1. 5 Ratings

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jrbaker
2/3/2013

I submitted this recipe, and my family and I love it. Feel free to leave the bacon off for a vegetarian side. *Step 3 should read to cook the butternut squash UNTIL tender.....Enjoy!

HungryHippo2
2/9/2015

I was looking for something different to do with my butternut squash and this dish definitely fit the bill! It was a hit!!! I followed the recipe as written except that I used the whole squash (it was a small one, but amounted to more than a cup) and I only used 1 tbsp total of maple syrup (personal preference). I had to substitute regular broccoli for the baby broccoli as I couldn't find any baby broccoli at the store. Once the dish was ready, I thought it could use a little kick, so I added a dash of red pepper flakes. That did indeed add another depth of flavor that my boyfriend and I really liked. I served it with cornbread and garlic chicken. I will definitely make this again, and I will keep an eye out for baby broccoli so I can use it next time. Thank you so much for this wonderful recipe!!!