Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
Description
This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
Ingredients
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2 (15 ounce) cans cannellini beans, drained and rinsed
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1 tablespoon olive oil
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1 red onion, chopped
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1 tablespoon maple syrup
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1 tablespoon olive oil
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1 cup peeled, seeded, and diced butternut squash
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1 tablespoon maple syrup
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1 tablespoon olive oil
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1 cup chopped baby broccoli
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1/4 cup chicken stock
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1 tablespoon maple syrup
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1/2 teaspoon dried thyme leaves
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3 slices bacon, cooked and crumbled
Directions
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.