Autumn Bean and Winter Squash Salad

As the leaves turn and a chill settles in the air, this Autumn Bean and Winter Squash Salad makes the perfect addition to your seasonal menu. With its vibrant blend of roasted winter squash, hearty True Red Cranberry beans, crisp greens, and a touch of smoky-sweet dressing, this salad celebrates the best of autumn’s produce. Whether you’re hosting a dinner party or craving a satisfying yet light meal, this salad will bring warmth and flavour to your table.

Choosing the Right Heirloom Beans

Heirloom beans add a unique depth of flavour and texture to any dish, and this salad is no exception. True Red Cranberry beans are my top choice for their tender bite and subtly sweet, earthy taste. However, feel free to experiment with other heirloom varieties such as Hidatsa Shield beans, Blue Moro beans, Jacob's Cattle, or Calypso. Each type brings its own character: Hidatsa Shield beans have a creamy texture that pairs beautifully with roasted vegetables, while Jacob's Cattle beans add a hint of nuttiness. If you're feeling adventurous, try Blue Moro beans for their deep, slightly smoky profile, which complements the maple dressing perfectly. Whichever you choose, make sure to cook them to a tender finish without losing their shape—they're the star protein in this autumn salad.

Cooking The Beans

For the best texture soak the beans overnight or up to 24 hours. Add the soaked beans to a sauce pan or dutch oven with enough water to cover by 2 inches, 2 teaspoons of salt, Kombu and either a bay leaf or a cedar branch. Bring to a boil and then cover and reduce to a simmer on the stovetop for 1-2 hours until the beans are tender but not mushy or falling apart. Check them at the 30 minute mark and then every 15 minutes. Alternately they can be cooked from dry with no soaking in a pressure cooker for 30 minutes on high. If they are not tender enough cook them for another 10 minutes and check again.

DON'T FORGET THE SALT. Salt helps beans get tender and creamy because it softens the outer skin and allows the bean to absorb liquid. NEVER add acid when cooking the beans because acid causes the opposite to happen and the beans will retain firmness. 

Autumn Bean and Winter Squash Salad

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Category

Salad

Servings

6

Savor the season with this Autumn Bean and Winter Squash Salad featuring True Red Cranberry beans, roasted squash, and a smoky maple dressing.

Author:

Lisa Riznikove

Ingredients

Salad

• 2 cups winter squash, cleaned and cut into bite-size pieces
• 1/4 cup pepitas (pumpkin seeds)

• 1 cup cooked True Red Cranberry beans (or heirloom substitute). See directions above.

• 1 head of little gem lettuce, roughly chopped
• 1 small head radicchio, thinly sliced

Dressing

• 1 tablespoon smoked maple syrup

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• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

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Directions

1. Roast the Squash: Preheat your oven to 400°F. Toss the bite-sized squash pieces with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking tray and roast for 20 minutes, flipping halfway through, until golden and tender.

2. Toast the Pepitas: While the squash roasts, toast the pepitas in a dry skillet over medium heat. Stir frequently until they puff up and start to pop, about 3–4 minutes. Set aside to cool.

3. Prepare the Dressing: In a small bowl, whisk together the smoked maple syrup, Dijon mustard, and apple cider vinegar. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.

4. Assemble the Salad: In a large salad bowl, combine the chopped little gem lettuce and sliced radicchio. Add the roasted squash, cooked True Red Cranberry beans, and toasted pepitas. Drizzle with the prepared dressing and toss gently to combine.

5. Serve: Transfer to serving plates and garnish with a few extra pepitas for crunch.

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