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Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Maple bacon squash and broccoli salad with cannellini beans. Enjoy warm or at room temp.
Ingredients:
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 tablespoon maple syrup
  • 1 cup peeled, seeded, and diced butternut squash
  • 1 cup chopped baby broccoli
  • 0.25 cup chicken stock
  • 0.5 teaspoon dried thyme leaves
  • 3 slices bacon, cooked and crumbled
Instructions:
  • Simmer cannellini beans gently in a saucepan on low heat.
  • In a skillet over medium heat, sizzle 1 tablespoon of olive oil. Saute the red onion until soft and see-through, around 5 minutes. Introduce 1 tablespoon of maple syrup, lower the heat to medium-low, and keep stirring until the onion is ultra-tender and caramelized, about 15 more minutes. Transfer the flavorful onion to the beans.
  • Heat another generous drizzle of olive oil in a skillet over medium heat. Cook the butternut squash, stirring occasionally, until tender, for about 8 minutes. Drizzle in the maple syrup, stirring continuously to coat the squash, for about 5 minutes. Transfer the squash from the skillet to the bean mixture.
  • In a skillet over medium heat, warm up the remaining 1 tablespoon of olive oil. Cook and stir baby broccoli until tender and bright green for about 7 minutes. Then add the broccoli to the bean mixture.
  • Combine chicken stock with the bean mixture, then increase the heat to medium-low. Stir in the remaining 1 tablespoon of maple syrup and thyme. Bring the mixture to a simmer and cook until heated through, gently stirring to combine. Serve topped with crumbled bacon.

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