DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS
From Whole Living. I used peanut oil and light balsamic vinegar. I didn't end up with enough dressing to wilt the kale, so I just stuck it all in the microwave for a couple of minutes. It's also good cold, as it turns out; I had to refrigerate it overnight.
Provided by brokenburner
Categories Vegetable
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
- 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot 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 hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 535.4, Fat 6.4, SaturatedFat 1.1, Sodium 615.6, Carbohydrate 98, Fiber 30.4, Sugar 14.8, Protein 28.1
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Bilaal Hussain
[email protected]This salad is a great way to use up leftover roasted delicata squash. It's also a great make-ahead lunch or dinner.
Lakendra Kanxo
[email protected]I accidentally used regular olive oil instead of extra virgin olive oil. The salad still tasted great!
Shahzad Kosar
[email protected]I'm not a fan of kale, so I substituted spinach instead. The salad was still very good.
Moosa Fulhu
[email protected]This salad is a bit time-consuming to make, but it's definitely worth the effort. It's a delicious and healthy dish that's perfect for a special occasion.
Tuqeer Khattak
[email protected]I had a hard time finding cranberry beans, so I used black beans instead. The salad still turned out great!
Chaudry Brothers
[email protected]I found this salad to be a bit too sweet for my taste. I would recommend using less maple syrup in the dressing.
Prakash Khatri
[email protected]I made this salad exactly as the recipe stated and it turned out great! I will definitely be making it again.
Issahaku Issah
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
minhajkhan haj
[email protected]I love that this salad is so versatile. I've made it with different types of squash and beans, and it's always delicious.
Birekti Tesfay
[email protected]This salad is a great way to use up leftover roasted delicata squash. It's also a great make-ahead lunch or dinner.
ATR Channel
[email protected]I'm not a huge fan of kale, but this salad changed my mind! The kale is perfectly massaged and dressed, and the other ingredients really complement it.
Ramesh Achhami
[email protected]This is a great fall salad that is easy to make and packed with flavor. I especially love the addition of the cranberry beans.
Asifkha afghanistan Asifkhan afghanistan
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique combination of ingredients and the delicious dressing.
Hannah Major
[email protected]This salad is a delightful explosion of flavors and textures! The roasted delicata squash is sweet and caramelized, the kale is slightly bitter and crunchy, and the cranberry beans add a nutty and earthy flavor. The dressing is tangy and light, and b