Autumn Dense Bean Salad w/ Chipotle Vinaigrette

This Autumn Dense Bean Salad uses the best of fall produce, tied together with a delicious chipotle vinaigrette! This recipe is inspired by the viral TikTok trend created by Violet Witchel.

Course Dinner, Lunch, Salad

Keyword beans, brussels sprouts, butternut squash, chipotle, cinnamon, delicata squash, feta, mustard, olive oil, thyme

Prep Time 15

Cook Time 30

Servings

Calories 642kcal

Ingredients

Roasted Delicata Squash

1 Delicata Squash
1-2 Tbsp Extra Virgin Olive Oil
1/2 Tsp Salt or more, to taste
Black Pepper to taste

Delicata Squash Seeds (optional)

Seeds from 1 Delicata Squash
1 Tbsp Butter
Pinch Salt
Pinch Thyme
Pinch Cinnamon

Brussels Sprouts

1 lb Brussels Sprouts shaved
1/2 Tbsp Extra Virgin Olive Oil
Pinch Salt

Chipotle Vinaigrette

1/4 Cup Extra Virgin Olive Oil
2 Tbsp Champagne Vinegar
Juice from 1/2 Lemon
1/2 Tbsp Dijon Mustard
1 Tbsp Maple Syrup
1 Tsp Chipotle Powder
1/2 Tsp Dried Thyme
Pinch Cinnamon
1/2 Tsp Salt or more, to taste
Black Pepper to taste
Red Pepper Flakes optional, to taste

The Rest of the Salad

1 15 oz Can Dry Pigeon Peas
1 15 oz Can Navy Beans
1/4 Cup Roasted and Salted Pepitas (Pumpkin Seeds)
1/3 Cup Feta
1 Cup Carrots

Instructions

Roasted Delicata Squash

Preheat your oven to 425 degrees F.
Carefully cut your delicata squash in half, then scoop out the inner seeds and gooey strands with a spoon. If desired, pick out the seeds and set aside to add to the salad later.
Cut your delicata squash into slices about 1/2" - 1" wide (see photos in the post for reference).
On a baking sheet lined with parchment paper, drizzle the delicata squash slices with olive oil, and sprinkle with salt and black pepper.
Roast the delicata squash in the oven for 25-30 minutes, until fork-tender.

Delicata Squash Seeds (optional)

If you decided to reserve the delicata squash seeds, bring a sauté pan to medium-low heat. Add in the butter. Once melted, add in the seeds and pan-fry in the butter until they're slightly browned.
When done, remove the seeds from the pan and place them on a plate. Sprinkle the seeds with salt, thyme, and a little pinch of cinnamon. Set aside.

Brussels Sprouts

CAREFULLY using a mandoline, cut the brussels sprouts into "shaved" slices. If you don't have a mandoline, carefully use a knife to thinly cut the brussels sprouts.
You can serve the shredded brussels sprouts raw if you like them that way. If not, wipe out the pan you just used to cook the squash seeds. Bring about 1/2 tbsp olive oil to medium heat, then add in the shaved brussels sprouts. Sauté for about 3-4 minutes, or until sprouts are softened and slightly browned in places. Set aside.

Chipotle Vinaigrette

Add all vinaigrette ingredients to a bowl and whisk until everything is thoroughly combined. Taste, and adjust seasonings to your preference.

Putting It All Together

To a large bowl, add the beans, roasted squash, and brussels sprouts. Top with the delicata squash seeds, pepitas, and feta. Pour the vinaigrette all over the salad, and mix well.
Enjoy!

Notes

Sub white wine vinegar if you don't have champagne vinegar.
Also feel free to sub different types of beans than the ones I used for this recipe.

Nutrition

https://wellandfull.com/2024/10/autumn-dense-bean-salad-w-chipotle-vinaigrette/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)