Delicata Squash Salad With Kale and Cranberry Beans |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Whole Living. I used peanut oil and light balsamic vinegar. I didn't end up with enough dressing to wilt the kale, so I just stuck it all in the microwave for a couple of minutes. It's also good cold, as it turns out; I had to refrigerate it overnight. Ingredients:
2 lbs delicata squash, halved lengthwise and seeded |
1 tablespoon olive oil |
1 teaspoon olive oil |
2 tablespoons balsamic vinegar |
2 tablespoons honey |
5 ounces kale, large stems removed, cut into 1-inch pieces |
1 large shallot, finely chopped |
1 garlic clove, minced |
1 tablespoon red wine vinegar |
1 teaspoon coarse salt |
fresh ground pepper |
15 ounces cranberry beans, drained and rinsed (or cannellini) |
Directions:
1. 1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
2. 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
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