Photo: Anna Pelzer
Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
13 ingredients
15 min + 45 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
558
Calories
40g
Protein
21g
Fat
55g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 cup peeled, seeded, and diced butternut squash
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 cup chopped baby broccoli
- 1/4 cup chicken stock
- 1 tablespoon maple syrup
- 1/2 teaspoon dried thyme leaves
- 3 slices bacon, cooked and crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes