This Easy Autumn Bean Salad Is Perfect for Meal Prep

Salads aren’t typically the most meal prep-friendly dishes; too often, the lettuce wilts, the veggies get soggy, and the dressing starts to lose its freshness in the refrigerator. We set out to find the perfect fall meal prep salad that would actually last throughout the week—and recipe developer Aubrey Devin delivered. 

This autumn bean salad is great for meal prep because it doesn’t contain anything that’s too delicate. Instead, this recipe prioritizes hearty beans, firm cheeses, and rough greens that can withstand a few days in the fridge. It’s loaded with aromatic ingredients that give it an autumnal flavor, and a homemade mustard and maple syrup vinaigrette dressing takes the flavors even further with each new drizzle. It’s simple to make, easy to store, and filling enough that you can serve it on its own as a whole meal!

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Easy, Make-Ahead Autumn Bean Salad

Active Time: 15 minutes
Total Time: 15 minutes
Yield: 4-5 servings

Ingredients: 

2 10-ounce pouches garbanzo beans (chickpeas)
¾ cup apple, diced (roughly ½ large apple)
¾ cup fennel, diced (roughly ½ large fennel bulb) 
½ lemon, cut into two wedges  
¾ cup celery, diced (roughly 2 large stalks)
¼ cup shallot, finely chopped (roughly 1 small shallot)
2 cups Tuscan kale, roughly chopped and packed (stalks removed)
3-4 ounces Manchego or firm Gouda cheese, cut into cubes
½ cup pecans, roughly chopped  
2 teaspoons whole grain mustard
1 tablespoon maple syrup
1 tablespoon + 1 teaspoon apple cider vinegar
3 tablespoons olive oil
Salt and pepper, to taste

Instructions:

Rinse the beans under cold running water, drain well and set aside to dry.

Pull the kale leaves off the stems. Roughly chop and add to a large mixing bowl. Squeeze one of the lemon quarters over the kale, then add a big pinch of salt and a drizzle of olive oil. Massage the leaves with your fingers to fully coat the kale; the acid and salt will tenderize the greens. Do this for just a couple minutes, you’ll notice the leaves turning softer and into a deep dark green. Push the kale to one side of the bowl.

Dice the apple and fennel. Add both to the other side of the large mixing bowl and squeeze the second lemon wedge over them. Gently toss the fennel and apple, coating the pieces in lemon juice. The lemon will prevent them from turning brown over the course of the week.

Add the rinsed and dried beans, along with all the other prepped vegetables, cheese, and nuts. Gently toss all to fully combine, then set aside.

To make the dressing, whisk together the mustard, maple syrup, vinegar and a good pinch of salt and pepper in a separate small mixing bowl. Slowly add the olive while continuing to whisk. Taste for enough salt, acid and sweetness. Adjust accordingly. 

Store the salad and the dressing in separate containers in the refrigerator to prevent the salad from getting soggy. It will stay fresh and crisp for about 4-5 days. 

When you plate a portion of salad, add your preferred amount of dressing just before you eat. Serve it alongside your favorite protein, or enjoy on its own as a winter lunch!