Honey Mustard Harvest Dense Bean Salad
Serves 6
Directions
- 1In the bottom of a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and sea salt to create the dressing.
- 2Add the chickpeas, navy beans, roasted squash, diced red onion, massaged kale, diced apples, and cooked chicken to the bowl.
- 3Toss the salad ingredients with the dressing.
- 4Top 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 chickpeas, rinsed and drained
- 1 can navy beans, rinsed and drained
- 2-3 cup squash, diced, roasted
- 1 whole red onion, diced
- 2 cup kale, massaged in olive oil and salt
- 3 cup apple, diced
- 3 cup chicken, seasoned and cooked
- to taste parmigiano reggiano, shaved
Equipment
large bowl
Tips
- Stores well in the fridge for up to 4 days.
- The salad keeps longer if you add the chicken throughout the week rather than all at once.
