-
-
My review
Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
Jennifer Baker
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 181 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 181 calories; 7 g fat; 23.8 g carbohydrates; 6 g protein; 4 mg cholesterol; 323 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
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!
2/2/2017
This was lovely! Add some crushed red pepper for a bit of that sweet/spicy kick. Will certainly make again
6/6/2016
Not worth the trouble it took to make it. The maple flavor needed some balance. Will not make again.
7/12/2015
I just made this and it is pretty good. I used 1 large diced carrot because I did not have squash. I also used a leek instead of onion. Quick, easy and very tasty.
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 (...