Fall Harvest Bean Salad
Celebrate the flavors of autumn with this vibrant Fall Harvest Bean Salad, a perfect blend of hearty beans, roasted butternut squash, and nutrient-packed kale. This recipe combines the creaminess of kidney, chickpeas, and black beans with the sweetness of dried cranberries and the crunch of toasted pumpkin seeds for a satisfying texture in every bite. Tossed in a tangy-sweet apple cider vinegar and maple syrup dressing, this wholesome salad is elevated by hints of Dijon mustard and garlic for an irresistible depth of flavor. Ready in just 40 minutes, it's a simple yet impressive side or light main dish ideal for fall gatherings, meal prep, or healthy lunches. This colorful, protein-packed salad captures the best of fall ingredients while being vegan, gluten-free, and bursting with seasonal goodness.
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Recipe Information
Ingredients
- 1 15-ounce can, drained and rinsed canned kidney beans
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 15-ounce can, drained and rinsed canned black beans
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 3 cups, chopped fresh kale
- 1 cup dried cranberries
- 0.5 cup, toasted pumpkin seeds (pepitas)
- 3 tablespoons apple cider vinegar
- 1.5 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 clove, minced garlic
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash in 2 tablespoons of olive oil, and spread it evenly on a baking sheet lined with parchment paper. Roast for 20–25 minutes, or until tender and slightly caramelized. Let it cool slightly.
While the squash is roasting, prepare the dressing by whisking together the apple cider vinegar, maple syrup, Dijon mustard, salt, black pepper, and minced garlic in a small bowl.
In a large mixing bowl, combine the kidney beans, chickpeas, black beans, chopped kale, dried cranberries, and toasted pumpkin seeds.
Add the roasted butternut squash to the bowl with the bean mixture.
Drizzle the dressing over the salad and gently toss until everything is well coated.
Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 23.8 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
