Honey Mustard Harvest Dense Bean Salad
Serves 6
Directions
- 1Add olive oil, apple cider vinegar, Dijon mustard, honey, and sea salt to the bottom of a large mixing bowl and whisk until combined.
- 2Add rinsed kidney beans and chickpeas, massaged kale, diced red onion, diced apples, roasted kabocha squash, and seasoned roasted chicken to the bowl.
- 3Toss the ingredients together until well combined.
- 4Portion the salad into storage containers and top with shaved parmigiano reggiano.
Ingredients
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 3 tbsp dijon mustard
- 1/4 cup honey
- sea salt (optional)
- 1 can kidney beans
- 1 can chickpeas
- 2 cup kale, massaged in olive oil and salt
- 1 whole red onion, diced
- 3 cup apple, diced
- 3 cup kaboch squash, roasted and diced
- 3 cup roasted chicken, seasoned and cooked
- to taste parmigiano reggiano, shaved
Equipment
mixing bowlwhisk
Tips
- If you don't like a lot of mustard, use less than 3 tablespoons.
- You don't need much sea salt because the Dijon is already salty.
- You can use any squash you prefer, though kabocha is the creator's favorite.
- The salad stores well in the fridge for up to 4 days, or longer if you add the chicken separately throughout the week.
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