Delicata and Cannellini Bean Salad
Delicata squash is one of my favorite fall veggies because it’s super delicious, roasts quickly, and you don’t even have to peel it. I set out to create a beautiful Thanksgiving side dish that features delicata squash along with some other colorful ingredients. I came up with this roasted delicata and cannellini bean salad. I paired the squash with creamy cannellini beans, juicy pomegranate seeds, fresh parsley, and plenty of salty parmesan and the result was colorful and delicious! To be honest, I’m not really sure if you can call this a salad, but since it has a dressing I’m going to anyway.
After you roast the delicata squash and assemble the ingredients, everything gets tossed together with a smoky, tangy dressing that ties the whole dish together. It coats the beans, balances the sweetness of the squash, and makes the pomegranate seeds taste even brighter.
If you like prepping meals ahead, the components of this dish hold up well. In fact, the flavors get even better as the squash and beans soak up the smoky dressing. This “salad” is not only a great side dish, but it’s also hearty enough to enjoy as a main dish. To make it more substantial, pair it with extra protein like grilled chicken or salmon.
This dish is loaded with fiber, protein, and antioxidants. Cannellini beans add fiber and protein, while delicata squash brings complex carbs and vitamin A. The pomegranate seeds add polyphenols that support overall health. Each serving of this recipe provides 8 grams of fiber and nearly 11 grams of protein, which is excellent for a side dish!
This delicata and cannellini bean salad is easy to make, flavorful, and a little unexpected. I hope you enjoy it, and leave a comment below if you try this recipe.
Delicata and Cannellini Bean Salad
Ingredients
Roasted Delicata
- 1 delicata squash (medium to large)
- 1/2 tbsp olive oil (or oil spray)
- 1/4 tsp salt
Salad Dressing
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Other Ingredients
- 1 can cannellini beans, drained and rinsed
- 1/2 cup pomegranate seeds
- 1/2 cup parsley, chopped
- 1/2 cup parmesan cheese, grated
Instructions
Roasted Delicata
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Chop the delicata squash in half lengthwise (carefully!) and scoop out the seeds.
- Slice the squash into about 1/2" thick half moon slices. Spread evenly onto baking sheet.
- Spray with olive oil spray or drizzle olive oil and mix to evenly distribute. Sprinkle on salt.
- Bake for 20-25 minutes until slightly browned and easily pierced with a fork.
Salad Dressing
- While the squash is roasting, make the salad dressing.
- In a small jar, add olive oil, apple cider vinegar, seasonings and shake to combine.
Assembly
- Once the delicata squash is done and slightly cooled, transfer to a large plate.
- Top with beans, pomegranate seeds, parsley, grated parmesan cheese, and dressing. Mix before serving.
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Delicata and Cannellini Bean Salad Nutrition Facts
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