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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  • October 5, 2009

    I love love love! delicata squash. This is such a great combo - tasty, healthy, and pretty. Nice job.

    • October 5, 2009

      thank you dana!! I LOOOOOOOOOVE it too! Sometimes I just roast them and pop them in my mouth like chips! I like it when they are crispy!

  • October 5, 2009

    Wow, this looks amazing! Thanks for posting this. I can't wait to make it!!!

  • October 5, 2009

    Tracy, have you ever tried roasted kale? It's to die for. Google it! Enjoy!

  • October 5, 2009

    I love this salad! It includes so many of my favorite ingredients - especially the delicata squash - but combined in an interesting way.

  • October 6, 2009

    Oh! This looks SO yummy. I haven't seen fancy squash like that here. Did Coop try it too? I need to get the boy (and me) eating more greens.

  • October 6, 2009

    Ooh, this looks amazing! I love the additions of squash and kale. And as I'm trying to expand my squash repertoire, this looks like another great recipe to try. (I just experimented with an Indian-spiced Spaghetti Squash gratin)

  • October 6, 2009

    What a fabulous & so delicious fall recipe!! I so love this!!

    Viva Martha!

  • October 6, 2009

    Yum! I fell in love with Butternut Squash last year, and this year I want to branch out into other squashes. Do you not have to peel the Delica? That might move it up to the top of my list :)

  • maija
    October 6, 2009

    I am definitely going to be making this -- I love that it's a complete (and healthy!!) meal in one dish, and squash with beans is a great combo. I've been falling more in love with delicata squash this fall. I also have sliced it very thin and sauteed it in a pan till tender with olive oil & sea salt & pepper(adding a little water to steam it), then added chopped pink heirloom tomatoes at the last minute. So simple and tasty.

    And to answer Megan: no, you don't have to peel it - you do want to cook it fully but the skin is edible/thin. It's also great stuffed with white beans, sage, greens & bread crumbs -- I made this recipe last fall:

  • October 6, 2009

    ashlee- I've been wanting to roast kale soooo bad! I have some leftovers so maybe I'll do that tonight!

    Lana- coop wasn't so into the sqaush. He did like the beans though!

    Megan- as maija said, no peeling needed!

    Maija- that recipe looks great! especially at this time of year. mmmm sage....

  • October 10, 2009

    No peeling?!?! Perfect! :)

  • maija
    October 11, 2009

    Just had to report back that this was excellent and a great way to use this type of squash. The only change I made was using agave syrup instead of honey (out of honey, yikes!) and then arugula instead of kale, as I picked up veggies at the farmer's market & that's what looked good.

  • Bonita
    December 16, 2009

    I just had your blog sent to me...and saw this recipe--my organic box was delivered last night...and what should be in it but kale and Delicata squash! Can't wait to try this tonight.

  • May 11, 2010

    Wow that sounds and looks incredible!

  • January 17, 2012

    I made this the other night. I substituted spinach for the kale, and added black and red beans because I had them. LOVED IT!!! Thanks, Tracy!!

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