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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