• Leanne Maala - For Micah Siva

Green Bean, Fennel & Squash Salad with Caramelized Onion Dressing

I never grew up eating green bean casserole at holidays, and the first time I tried a green bean casserole… it wasn’t for me. So I’m making this sweet and savory salad for holidays, or any time of year!

Green Bean Fennel Squash Salad

My Green Bean, Fennel & Squash Salad is made with fresh green beans, kabocha squash, almonds, and thyme. No matter if it’s for thanksgiving or easter, it’s a great way to make picky kids (and adults) eat their veg, and to make everyone else exclaim that it’s the best green bean salad they’ve ever had.

The best part? The sweet and sour dressing with caramelized onions and a touch of maple syrup for the tastiest salad dressing of all time. Make leftovers, you’ll be adding this to everything and anything!

Green Bean Fennel Squash Salad

This homemade Green Bean, Fennel & Squash Salad with Caramelized Onion Dressing recipe is an easy dish idea for holidays or family dinners any time of the year. You’re definitely going to bring home an empty dish, and tons of requests for you to send them your recipe. Make sure to send them my way wink wink


Green Bean, Fennel, and Squash Salad with Caramelized Onion Dressing

Author: Micah Siva

Makes: 4 servings



  • 2 tbsp olive oil

  • 1 medium white or yellow onion, sliced

  • 2 tbsp apple cider vinegar

  • 1 tsp dijon mustard

  • 1 tsp maple syrup


  • 1 tbsp olive oil

  • 3 sprigs fresh thyme

  • 1 medium kabocha squash, cut into ½ inch wedges

  • 1 bulb fennel, sliced

  • 2 cups green beans, trimmed

  • 2 cups arugula/rocket

  • 2 tbsp crispy onions

  • 2 tbsp almonds, chopped


  1. Preheat the oven to 425F.

  2. Make the dressing: heat oil in a pan over medium-low heat. Add the onions, cooking for 20-25 minutes, stirring occasionally until caramelized. Remove from heat, and transfer to a bowl. Add the vinegar, mustard and maple, stirring to combine.

  3. Toss the olive oil, squash, fennel and thyme. Transfer the squash to the baking tray, and roast for 15 minutes. Remove from the oven, and add the fennel, baking an additional 10-15 minutes.

  4. Lightly steam the green beans. Set aside.

  5. Toss arugula with roasted vegetables, green beans, and dressing.

  6. Top with crispy onions and almonds.

  7. Enjoy!

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