Best Delicata Squash Salad With Kale And Cranberry Beans Recipes

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WILTED KALE WITH CRANBERRY BEANS AND DELICATA SQUASH



Wilted Kale with Cranberry Beans and Delicata Squash image

Categories     Salad     Bean     Roast     Cranberry     Kale     Squash     Fall     Winter     Simmer     Boil

Yield serves 4

Number Of Ingredients 10

2 delicata squash (about 2 pounds), halved lengthwise and seeded
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
1 large shallot, finely chopped
1 garlic clove, minced
1 tablespoon red-wine vinegar
5 ounces kale (1/2 bunch), large stems removed, leaves cut into 1-inch pieces
Coarse salt and freshly ground pepper
2 cups cooked cranberry beans (see below), drained and rinsed

Steps:

  • Preheat oven to 400°F. Cut squash into 1/2-inch-thick half-moons. Toss with 1 teaspoon oil, and spread evenly on a parchment-lined baking sheet. Roast until just tender, 15 to 18 minutes. Mix honey and balsamic vinegar. Brush some of the mixture onto squash slices (reserve remaining mixture). Roast 5 minutes more.
  • Heat remaining 1 tablespoon oil in a large skillet over medium. Add shallot and garlic; cook, stirring frequently, until slightly softened, about 4 minutes. Add red-wine vinegar and remaining honey mixture to pan, and bring to a boil. Add kale to pan and sprinkle with 1 teaspoon salt; season with pepper. Add squash and beans. Cover skillet, and let stand 5 minutes, then toss until kale wilts slightly. Serve warm or at room temperature.
  • Cooking Dried Beans
  • Dried beans tend to be much more flavorful and have a firmer texture than canned. Soaking the beans first will shorten their cooking time. Dried beans double in volume once cooked; 1 cup dried beans yields 2 cups cooked. Cooked beans will keep for up to one year in an airtight container in the freezer. They can be incorporated into salsas, dips, soups, salads, and any other dishes that call for canned beans.
  • To soak beans: Sort the beans, discarding any debris, and rinse. Place in a large bowl, and cover with double the amount of water. Cover bowl, and let beans soak overnight. (Alternately, use the quick-soak method: Combine beans in a large pot with double the amount of water. Bring to a boil, and cook 3 minutes. Cover, and let soak 1 hour.)
  • To cook beans: Transfer beans and soaking liquid to a heavy pot. Bring to a boil; reduce heat. Simmer, partially covered, until tender, 1 to 2 hours (3 to 4 hours for unsoaked beans). Drain and let cool before storing.
  • Nutrition Information
  • (Per Serving)
  • Calories: 279
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Cholesterol: 0mg
  • Carbohydrates: 57g
  • Protein: 6g
  • Sodium: 642mg
  • Fiber: 8g

DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS



Delicata Squash Salad With Kale and Cranberry Beans image

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

2 lbs delicata squash, halved lengthwise and seeded
1 tablespoon olive oil
1 teaspoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
5 ounces kale, 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
fresh ground pepper
15 ounces cranberry beans, drained and rinsed (or cannellini)

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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