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 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.