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.