butter bean salad ingredient

Vegan Cuisine has come a long way. Veggie dishes no longer have a reputation as rabbit food — they can be as hearty and filling as anything made with animal products. This marinated butter bean salad from vegan chef and recipe developer, Lauren Kretzer, is a solid example — and ideal for a cozy winter night in.

Loaded with fiber-rich root veggies and essential greens, this vegan salad hits the mark for whole food nutrition. Butter beans (a sexier name for lima beans!) add a punch of protein, folate, phosphorus, potassium, iron, magnesium, vitamins B1 and B6 to this dish. Make each component ahead of time, then pull it all together in a flash for a perfectly planty weeknight meal…

Butter Bean Salad recipe overhead shot on white plate

Roasted Root Vegetable and Herbed Butter Bean Salad
Serves 4-6


Roasted root vegetables:
4 cups ¾” cubed butternut squash
2 medium carrots, peeled and cut into ¾” pieces (about 1 cup)
1 medium rutabaga, peeled and cut into ¾” pieces (about 2 cups)
1 onion, cut into 1” chunks
2 Tbsp extra virgin olive oil
1 Tbsp pure maple syrup
1 Tbsp balsamic vinegar
1 ½ tsp Herbes de Provence
1 tsp salt
¼ tsp ground black pepper

Marinated butter beans:
1 (15.5 oz) can butter beans, rinsed and drained
¼ cup extra virgin olive oil
2 Tbsp fresh lemon juice
2 tsp tamari
1 clove garlic, minced
¼ cup finely chopped fresh parsley
1 ½ tsp finely minced fresh rosemary
1 tsp finely minced fresh thyme
¼ tsp salt
¼ tsp ground black pepper
¼ tsp crushed red pepper flakes

12 cups lightly packed baby arugula
¼ cup toasted pepitas
¼ cup dried cherries (look for no sugar added, or juice sweetened)


Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss together cubed butternut squash, carrot, rutabaga, onion, olive oil, maple syrup, balsamic vinegar, salt, pepper and Herbes de Provence.  Spread out evenly on a rimmed baking sheet and roast for 37-40 minutes, turning halfway. Vegetables should be slightly browned and fork tender. Remove from oven and set aside to cool slightly.

While vegetables roast, place butter beans in a medium bowl. In a small bowl or measuring cup, whisk together the olive oil, lemon juice, tamari and garlic. Pour over beans and gently fold in fresh parsley, rosemary, thyme, salt, pepper and red pepper flakes. Let beans marinate for at least 20 minutes, up to 1 hour.

To assemble, place the arugula on a large platter and top with roasted root vegetables.  Spoon beans and their marinade evenly over the surface of the salad. Top with toasted pepitas and dried cranberries. Serve immediately.

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