The Crispy green chard autumn salad with cannellini beans, butternut squash and red onions is the perfect combination of savory and sweet flavors!
A salad is always a great side for any meal, but it fits particularly the Thanksgiving table with freshness and taste.
The salads combinations are truly endless, based on what the season offers. Moreover, if you add a pinch of creativity, you will make your meal enjoyable, captivating, and simply perfect.
The Crispy green chard salad with cannellini beans, butternut squash and red onions is easy and simple.
Look for the most fragrant ingredients, and you and your guests will enjoy it. Remember to soak the cannellini beans in water for one night before cooking them!
- 3/4 cups dried cannellini beans
- 1 bay leaf
- 2 cups butternut squash
- 1 lb green chard *
- 2 small red onions
- 2 tbsp EVO
- 1 tbsp lemon juice
- 1 tbsp vinegar
- 2 tbs yellow mustard with seeds
- walnuts to taste to finish
- salt and pepper to taste
- Soak the dried white beans for at least 8 hours (one night
- Put the beans with the bay leaf in cold water, and boil them for one hour. Add salt to taste and let them cool down in the water where you cooked them before draining them.
- Chop the butternut squash in small cubes, sautée them with the EVO in a non-stick pan for a few minutes, striring them often so they do not bwon.
- Chop the onions in quarters and boil them in salty water for 5-6 minutes, and drain them.
- Wash properly the green chard and finely chop them. Arrange them in a bowl with the beans.
- Sprinkle with an emulsion of EVO, lemon juice, vinegar, and mustard.
- Complete the plate with the onions, the squash cubes, and some EVO
- Serve with a sauce made of plain greek yogurt and anchovies paste.
* You can use red chard for a more colorful plate ** You can add thyme and summer savory to taste
Quick story of the cannellini beans
In Italy, the cannellini beans are connected to the Tuscan culinary tradition with its “Ribollita” soup, that means “cooked again”. But those small and white beans are a healthy ingredient for many Italian recipes.
The cannellini beans come from ancient traditions.
Indeed, in 1500, an Italian artist, Annibale Caracci, painted the “Beans Eater” to show one of the most popular food in the entire Europe, especially among the poor people.
They say that Columbus saw the white beans in the second trip he made to Cuba. Once he got back from his travel, he offered this special ingredient to Pope Clemente VII. The Pope gave it to his friend, the scholar Giovan Pietro delle Fosse, that grew the species in the city of Belluno, in the Venetian Region.
The beans are a good source of vegetable proteins, without the fats of the the animal proteins.
Keep in mind that 1/2 cup of dried beans contains 8-20% of proteins!
Moreover, the ingredient is perfect for low-cholesterol diets with its healthy characteristics. In addition, it is also a good source of fibers, that help the intestine.
Today, you can find more than 500 species of beans, deriving from 2 macro-species: the cannellini and the borlotti.
In our recipe the cannellini beans are cooked and added to green kale, with some cubes of butternut squash and fine slices of red onions to taste.
Here you will find another interesting seasonal salad: The Oranges and Fennels Salad !
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Martina and Elisa