Delicata Squash Salad with Kale and Cranberry Beans
Save this Recipe
Featured in Cookbooks
Delicata Squash Salad with Kale and Cranberry Beans
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing. Compounds in kale prompt the liver to release enzymes that may fight cancer.
Yield: 4 servings
-
2
medium delicata squashes (about 2 pounds), halved lengthwise and seeded
-
1
tablespoon plus 1 teaspoon extra-virgin olive oil
- 2
- 2
-
½
bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
- 1
- 1
- 1
- 1
-
1
can (15 ounces) cranberry or cannellini beans, drained and rinsed
Preheat oven to 400 degrees. Cut squashes into ½-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.
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.
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Cranberry Tea Bread
- Hearty Peasant Soup
- Delicata Squash Salad with Kale and Cranberry Beans
- Apple, Walnut, and Endive Salad
- Warm Wheatberry Salad
