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.
17 Responses to “Delicata Squash Salad with Kale & Cannellini Beans” Leave a reply ›
I love love love! delicata squash. This is such a great combo - tasty, healthy, and pretty. Nice job.
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!
Wow, this looks amazing! Thanks for posting this. I can't wait to make it!!!
Tracy, have you ever tried roasted kale? It's to die for. Google it! Enjoy!
I love this salad! It includes so many of my favorite ingredients - especially the delicata squash - but combined in an interesting way.
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.
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)
What a fabulous & so delicious fall recipe!! I so love this!!
Viva Martha!
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 :)
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: http://eggsonsunday.wordpress.com/...-beans-greens-sage/
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....
No peeling?!?! Perfect! :)
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.
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.
Wow that sounds and looks incredible!