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Overhead view of warm butter bean salad with roasted pumpkin, kale, and goat cheese in a white bowl on a striped cloth.

Warm Butter Bean, Kale & Roasted Pumpkin Salad

5 from 1 vote
This warm butter bean salad combines roasted pumpkin, tender kale, and creamy goat cheese for a fall-inspired meal that’s perfect for lunch or meal prep. It’s cozy, nourishing, and full of fall flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings : 4 servings

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Ingredients

For the salad:
  • 3 cups pumpkin, cut into about ½-inch cubes
  • 1 tbsp olive oil
  • salt, to taste
  • 2 (15 oz) cans butter beans, drained and rinsed
  • 4 cups kale, finely chopped
  • 1 tsp olive oil, for massaging kale
  • 3 oz crumbled goat cheese
  • ¼ cup roasted pumpkin seeds
  • 2 tbsp hemp hearts
For the dressing:
  • 3 tbsp olive oil
  • 1 clove garlic, grated
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • salt, to taste
Start Cooking

Instructions
 

  1. Roast the pumpkin
    Preheat your oven to 400°F (200°C). Toss 3 cups diced pumpkin with 1 tbsp olive oil and salt. Spread on a parchment-lined baking sheet and roast for 25 minutes, or until golden and tender.
    Roasted cubes of pumpkin on a parchment-lined baking sheet for warm butter bean salad.
  2. Massage the kale
    While the pumpkin roasts, place 4 cups chopped kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage with your hands for about 1 to 2 minutes, until the leaves soften and darken in color.
    Bowl of freshly massaged kale with olive oil, ready to mix into warm butter bean salad.
  3. Make the warm dressing
    In a small pan, heat 3 tbsp olive oil over low heat. Add 1 minced garlic clove and cook until fragrant and lightly golden, about 30 seconds. Remove from the heat and whisk in 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp maple syrup, and salt to taste.
    Maple Dijon dressing with toasted garlic being whisked in a small saucepan for warm butter bean salad.
  4. Assemble the salad
    Add the roasted pumpkin, 2 cans butter beans, massaged kale, 3 oz goat cheese, ¼ cup roasted pumpkin seeds, and 2 tbsp hemp hearts to a large bowl. Pour the dressing over the top and toss gently to coat.
    Butter beans added to kale and roasted pumpkin in a stainless steel bowl before tossing into salad.

Nutrition

Calories: 533kcalCarbohydrates: 51gProtein: 24gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 10mgSodium: 158mgPotassium: 1364mgFiber: 15gSugar: 11gVitamin A: 3549IUVitamin C: 31mgCalcium: 161mgIron: 7mg

Notes

  • Add a grain like quinoa or farro for extra protein and fiber.
  • Swap goat cheese for feta or vegan cheese if preferred.
  • To roast pumpkin seeds: Spread raw seeds on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast at 350°F (175°C) for 8 to 10 minutes, stirring halfway through, until golden and crisp.