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Delicata Squash Salad with Kale and Cranberry Beans
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| Delicata Squash Salad with Kale and Cranberry Beans Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing. Compounds in kale prompt the liver to release enzymes that may fight cancer. Ingredients | |
| 2 medium | delicata squashes, (about 2 pounds), halved lengthwise and seeded |
| 1 tablespoon plus 1 teaspoon | extra-virgin olive oil |
| 2 tablespoons | balsamic vinegar |
| 2 tablespoons | honey |
| 1/2 bunch | kale, (5 ounces), large stems removed, cut into 1-inch pieces |
| 1 large | shallot, finely chopped |
| 1 | garlic clove, minced |
| 1 tablespoon | red-wine vinegar |
| 1 teaspoon | coarse salt |
| Freshly ground pepper | |
| 1 can (15 ounces) | cranberry or cannellini beans, drained and rinsed |
| Directions 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. 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.
First published
Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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