Delicata Squash Kale & Cannellini Beans

Another recipe knocked down from my ripped out recipe fall collection!

All I have to say is that this is a whole bowl full of yum. What a great lunch!


The texture of the wilted kale is perfect with the softness of the delicata squash and beans.

I also love the sweet & sourness of the balsamic dressing.  It is the main reason why this salad is amazing.

The onions and garlic really add a nice savory depth.


I have to say that this salad brings out the inner hippie in me…and I finally silenced the nagging voice in my head that constantly screams “EAT MORE GREENS, TRACY!!!!!!!

Oh yeah- it’s vegan too!!!

I am soo excited to dig into some for dinner.

delicata squash innards

chop chop chop

with balsamic honey dressing

prepare to be wilted, kale!

i took a lil sample

Delicata Squash Salad with Kale & Cannellini Beans

(recipe from Martha Stewart Living Magazine)

  • 2 medium Delicata squashes (about 2 lbs) halved lengthwise & seeded
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 bunch kale (5 oz), large stems removed, cut into 1 inch pieces
  • 1 large shallot, finely chopped (I used a red onion cuz I didn’t have shallots!)
  • 1 garlic clove, minced
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 can (15oz.) cannellini beans, drained & rinsed

1. Preheat oven to 400 degrees. Cut squashes into 1/2 inch thick semicircles. Toss with 1 teaspoon olive oil and spread onto a parchment lined baking sheet. Bake until just tender, about 15-18 minutes.  Mix together the balsamic vinegar & honey in a small bowl.  Brush some of the mixture onto the squash slices; reserve remaining mixture.  Bake for 5 minutes.  (I ended up putting the broiler on after 5 mins because I wanted a little more color on the squash.  This took about 5 mins.)

2. Meanwhile, place kale in a large bowl. Heat remaining tablespoon of oil in a small saucepan over medium heat.  Add shallot (or red onion) 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 the hot dressing over kale, and sprinkle with salt & season with pepper.  Add squash and beans.  Cover with plastic wrap, and let stand for 5 minutes.  Toss until kale wilts slightly. Serve warm or at room temperature.

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