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Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

Jennifer Baker

"This delicious salad may be served warm or at room temperature. It takes patience to cook the vegetables properly, but it makes a wonderful side to any fall feast! Enjoy the process of creating something your family will enjoy. Substituting regular broccoli may be okay, but baby broccoli is sweeter and more suited to this dish."
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1 h servings 181 cals
Original recipe yields 8 servings


  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat cannellini beans on low heat in a saucepan.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
  3. Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
  4. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
  5. Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

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Read all reviews 5
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I submitted this recipe, and my family and I love it. Feel free to leave the bacon off for a vegetarian side. *Step 3 should read to cook the butternut squash UNTIL tender.....Enjoy!

This was lovely! Add some crushed red pepper for a bit of that sweet/spicy kick. Will certainly make again

Not worth the trouble it took to make it. The maple flavor needed some balance. Will not make again.

I just made this and it is pretty good. I used 1 large diced carrot because I did not have squash. I also used a leek instead of onion. Quick, easy and very tasty.

I was looking for something different to do with my butternut squash and this dish definitely fit the bill! It was a hit!!! I followed the recipe as written except that I used the whole squash (...