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.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, combine the kidney beans, chickpeas, black beans, chopped kale, dried cranberries, and toasted pumpkin seeds.

Step 5

Add the roasted butternut squash to the bowl with the bean mixture.

Step 6

Drizzle the dressing over the salad and gently toss until everything is well coated.

Step 7

Let the salad sit for 10–15 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.

Nutrition Facts

Serving size	2235.4 grams (2235.4g)

Amount per serving	% Daily Value*
Calories	2816

Total Fat 66.50g	85%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 5218mg	227%
Total Carbohydrate 457.90g	167%
Dietary Fiber 112.80g	403%
Total Sugars 139.60g
Protein 112.50g	225%

Vitamin D 0IU	0%
Calcium 1206mg	93%
Iron 40mg	219%
Potassium 7273mg	155%

*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.

Source of Calories

Fat: 20.8%

Protein: 15.6%

Carbs: 63.6%