Harvest Bean Salad

Description:

Kick off your autumn gatherings with this vibrant Harvest Bean Salad, featuring the deliciously tangy Jake & Amos Four Bean Salad. Perfect as a side dish or a light appetizer, this recipe combines fresh, seasonal ingredients with a delightful blend of flavors and textures. It's a quick and easy way to add a splash of color to your table and impress your guests with a healthy, tasty treat. Whip up yours today whether you're having dinner at home with your family or heading to a party with plenty of others. This dish is a delight to share and features plenty of seasonal ingredients.

Ingredients:

1 jar (16 ounces) of Jake & Amos Four Bean Salad, drained

2 cups butternut squash, peeled, seeds removed, and cubed

1 cup pickled beets, sliced (Jake & Amos Pickled Sweet Baby Beets are a great option for some sweetness!)

1 apple, cored and cubed

3 cups kale, stems removed and chopped

2 tablespoons dried cranberries

1/4 cup chopped pecans and/or pumpkin seeds

Dressing:

1/3 cup apple cider vinegar

1/2 cup olive oil

2 tablespoons maple syrup

1 tablespoon dijon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

Garnish with fresh thyme

Directions:

1. Preheat oven to 400 degrees F. Add the cubed butternut squash to a baking sheet and rub with 2 tablespoons of olive oil plus a hearty pinch of salt, pepper, cinnamon. Roast for 30-40 minutes under tender. Pause and mix halfway.


2. While the squash roasts, chop the rest of the ingredients.


3. Whisk together the dressing.


4. Add the kale to a large bowl with a few tablespoons of the freshly-mixed dressing. Use your hands to gently massage the kale for around 2 minutes (this will reduce the bitterness). Add your Jake & Amos Four Bean Salad, beets, apple, seeds, dried fruit, cooled squash, and nuts to the bowl. Pour the rest of the dressing over the mixture and mix it together thoroughly to coat in the dressing.


5. You can enjoy immediately, but the salad is best when chilled. Cover your bowl and refrigerate for at least 2 hours. Stir the salad again before serving and enjoy on its own, as a side dish, or a vegetarian dinner.

*This recipe is inspired by Violet Witchel's dense bean salads.