TikTok's Dense Bean Salad Creator Shares a 'Cozy' Version with Brussels Sprouts and Pomegranate (Exclusive)

TikTok users know and love the multi-colored smorgasbords that are dense bean salads. The dish — a conglomerate of different canned beans, chopped deli meats, drizzles of this and that and other nutty, fruity, veggie mix-ins — was made popular by 25-year-old Violet Witchel, known online as @violet.cooks.

The San Francisco native started posting her dump and serve (or, even better, dump, sit for days and serve) recipes in 2023, highlighting that the meals (called DBS for short) keep well in the fridge for days.

One of her most popular iterations, which has 11.3 million views on TikTok, is a “Sundried Tomato DBS.” The salad consists of chopped pepperoni, chicken, peppers, shallot, cherry and sundried tomatoes, herbs, artichoke, mozzarella balls, chickpeas and white beans tossed in a vinaigrette. For storing and serving, Witchel always packages her bean-based blends in plastic deli containers to eat by the spoonful or to scoop into a tortilla for wrap sandwich.

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The food influencer shares a “rich and vibrant with punches of late winter flavors” version with PEOPLE to get readers out of their January slump. “It gets sweetness and acidity from the pomegranate which is balanced by creaminess from goat cheese and texture from the Brussels,” she says.

With rotisserie chicken, butternut squash, chickpeas and white beans (duh!), walnuts and more toppings, this DBS is meant for any time of the day. “I picture it as the perfect lunch for a busy workday or a delicious side for a cozy dinner party!" the culinary student declares.

Violet Witchel’s Pomegranate and Brussels Sprouts Dense Bean Salad

1 small (2 lb.) butternut squash

4 tsp. olive oil, divided

1 ½ tsp. fie sea salt, divided

¾ tsp. black pepper, divided

1 ½ cups shredded fresh Brussels sprouts (6 oz.)

1 (15 1/2-oz.) can white beans, drained and rinsed

1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed

6 oz. goat cheese, crumbled (about 1 1/2 cups)

2 ¾ cups chopped rotisserie chicken (from 1 rotisserie chicken)

¾ cup toasted walnuts

⅓ cup pomegranate arils

½ cup avocado oil

¼ cup Champagne vinegar

2 Tbsp. pure maple syrup

1 Tbsp. Dijon mustard

1 Tbsp. pomegranate molasses

1. Preheat oven to 400°F with racks in top third and lower third positions. Cut squash in half lengthwise. Peel and chop 1 squash half into 1/2-inch cubes; transfer to a large baking sheet. Reserve remaining squash half for another use. Toss squash cubes with 2 teaspoons of the oil and 1/4 teaspoon each of the salt and pepper; spread in an even layer. Place shredded Brussels sprouts on a separate large baking sheet, and toss with 1/4 teaspoon each of the salt and pepper and remaining 2 teaspoons oil; spread in an even layer.

2. Roast Brussels sprouts on top rack and squash on lower rack of preheated oven until Brussels sprouts soften and crisp in spots and squash is tender and browned on bottom side, about 10 minutes for Brussels sprouts and 35 minutes for squash, rotating squash to top rack after Brussels sprouts are removed. Let cool 5 minutes. Set aside 2 tablespoons Brussels sprouts for garnish.

3. Place white beans, chickpeas, goat cheese, chicken, walnuts, and pomegranate arils in a large bowl. Add cooled Brussels sprouts and squash.

4. Whisk together avocado oil, vinegar, maple syrup, mustard, pomegranate molasses, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl until creamy. Pour dressing over salad, and toss well. Garnish with reserved Brussels sprouts.

Serves: 8

Active time: 20 minutes

Total time: 1 hour

Read the original article on People