Prelude to Thanksgiving--Maple Cannellini Bean Salad

Now that it's November, it's time to dive in to the Fall flavors we all love--one of my favorites is maple!  This salad combines protein-packed cannellini beans, butternut squash, baby broccoli, and a touch of maple syrup.  It was recently published on Allrecipes.com.

Serve this on your Thanksgiving table for a side they'll remember!

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 (optional, leave out for vegetarians)

 

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.

Enjoy!