Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

Cannellini beans are a great source of plant-based protein and fiber, making this salad a nutritious and filling meal option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

Cooking Method: Boiling, Roasting Cuisine: American, Vegetarian Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Fall

Ingredients

Servings

• 2 cup Cannellini beans
• 1 bunch Baby broccoli
• 1 cup Butternut squash
• 2 tablespoon Maple syrup
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash with maple syrup, olive oil, salt, and black pepper. Roast for 20 minutes or until tender.
3. In the meantime, blanch the baby broccoli in boiling water for 2 minutes. Drain and set aside.
4. In a large bowl, combine the cannellini beans, roasted butternut squash, and blanched baby broccoli.
5. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and black pepper to make the dressing.
6. Pour the dressing over the salad and toss to combine.
7. Let the salad rest for 10 minutes to allow the flavors to meld.
8. Serve the maple cannellini bean salad with baby broccoli and butternut squash and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 45g15%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.