59 lines
2.9 KiB
Markdown
59 lines
2.9 KiB
Markdown
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---
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title: "Thanksgiving Dense Bean Salad"
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subtitle:
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date: 2025-02-22T00:00:00-07:00
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draft: false
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tags: [dense bean salad]
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#image: thumbnail.webp
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---
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Original Link: [Link](https://www....)
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## Ingredients
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### Salad
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- 2 cups peeled and diced butternut squash (this is interchangeable with most fall squashes)
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- 2 cups peeled and diced sweet potato
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- 1 can of chickpeas
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- 1/2 a pound of brussels sprouts
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- lots of olive oil, garlic powder, sea salt, and cracked black pepper
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- 3/4 cup dried cranberries
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- 4 oz goat cheese crumbles (there are lots of delicious flavored goat cheeses and this salad is a perfect opportunity to use them)
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- 1/2 a shallot
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- 3 tbs finely minced parsley
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- 1 can of white beans
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- 1/2 a pound of chopped turkey (optional)
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### Dressing
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Note: if you know you're someone who doesn’t love acidic flavors, reduce the honey balsamic to 2.5tbs
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- 1/4 cup olive oil
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- 1/4 cup avocado oil
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- 1 tsp dijon mustard
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- 1 tsp sea salt
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- 1/4 cup honey balsamic vinegar
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- juice of half a lemon
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- 2 tbs honey
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- pinch of red pepper flakes (optional)
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## Instruction
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- Peel the squash and use a spoon to scrape out the seeds and pulp. Dice the squash into approximately 1 cm cubes.
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- Peel and dice the sweet potato into about 1 cm cubes.
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- Use a mandolin to shred the Brussels sprouts into very thin slices.
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- Rinse and drain the chickpeas.
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- Arrange the diced sweet potatoes, chickpeas, Brussels sprouts, and squash on individual sheet trays. The squash and sweet potatoes cook at roughly the same rate, so roasting them together is acceptable.
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- Drizzle everything with olive oil (about 1 tablespoon per tray), garlic powder (about 1 teaspoon per tray), a pinch of salt, and a sprinkle of pepper. Use your hands to ensure everything is evenly coated.
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- Roast the sweet potatoes and squash in the oven at 400°F (200°C) for about 40 minutes, tossing halfway through. You want crispy edges and a soft interior. Since all ovens vary, check every 10 minutes to ensure they are cooking properly.
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- Roast the chickpeas for 30 minutes.
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- Roast the Brussels sprouts for 25-30 minutes, tossing halfway through. They should be lightly browned, with some edges starting to crisp.
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- While the sweet potatoes, squash, Brussels sprouts, and chickpeas are roasting, prepare the rest of the salad.
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- Finely mince the shallot and parsley.
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- In a small container, mix the olive oil, avocado oil, Dijon mustard, sea salt, honey, and honey balsamic vinegar. Add in the red pepper flakes if desired. Stir thoroughly using a small whisk or fork until fully combined.
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- In a large bowl, combine the roasted squash, sweet potatoes, Brussels sprouts, and chickpeas.
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- Rinse and drain the can of white beans, and add them to the bowl along with the cranberries, goat cheese crumbles, parsley, shallot, and turkey (if using).
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- Drizzle the salad with the dressing and toss gently until fully combined. Be careful not to overmix, as this may break up the goat cheese.
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