Roasted Delicata Squash and Kale Salad with Cranberry Beans
This vibrant salad combines the sweetness of roasted delicata squash with the earthy flavors of kale and the creamy texture of cranberry beans. Tossed in a light honey-balsamic dressing, this dish is perfect as a warm side or a refreshing cold meal. The microwave tip for wilting the kale adds convenience, making it an ideal recipe for busy weeknights. Once cooked, the salad keeps wonderfully in the refrigerator, allowing the flavors to deepen overnight. Perfect for a healthy lunch or dinner option, enjoy this salad packed with nutrients and flavor.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Delicata squash
2 lbs (halved lengthwise and seeded)
Olive oil
1 tablespoon (for roasting squash)
Olive oil
1 teaspoon (for dressing)
Balsamic vinegar
2 tablespoons (for dressing)
Honey
2 tablespoons (for dressing)
Kale
5 ounces (large stems removed, cut into 1-inch pieces)
Shallot
1 large (finely chopped)
Garlic clove
1 (minced)
Red wine vinegar
1 tablespoon (for dressing)
Coarse salt
1 teaspoon (to taste)
Fresh ground pepper
to taste
Cranberry beans
15 ounces (drained and rinsed (or use cannellini beans))
Instructions
1
1. Preheat your oven to 400°F (200°C). Slice the delicata squash into half-inch thick semicircles, ensuring even cooking.
2
2. In a mixing bowl, toss the squash with 1 teaspoon of olive oil until evenly coated, then spread the slices onto a parchment-lined baking sheet.
3
3. Roast the squash in the preheated oven for about 15-18 minutes, or until just tender. In a small bowl, mix together the balsamic vinegar and honey. Brush half of this mixture over the squash slices, reserving the other half for later. Return the squash to the oven and bake for an additional 5 minutes, or until slightly caramelized.
4
4. While the squash roasts, prepare the kale. Place the chopped kale in a large mixing bowl. In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped shallot and minced garlic, cooking until softened, approximately 4 minutes.
5
5. Add the red wine vinegar and the reserved balsamic-honey mixture to the saucepan, bringing it to a gentle boil. Immediately pour this warm dressing over the kale and sprinkle with coarse salt and fresh ground pepper.
6
6. Add the roasted squash and drained cranberry beans to the bowl. Cover with plastic wrap and let it sit for about 5 minutes to allow the kale to wilt slightly.
7
7. Toss gently to combine all ingredients, adjusting seasoning if necessary. Serve the salad warm or at room temperature, or refrigerate for a chilled version.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The recipe is for a Roasted Delicata Squash and Kale Salad with Cranberry Beans.
Is this salad suitable for vegetarians?
Yes, this recipe is vegetarian and gluten-free.
What is the recommended oven temperature for roasting the squash?
The oven should be preheated to 400°F (200°C).
How should the delicata squash be prepared for roasting?
The squash should be halved lengthwise, seeded, and then sliced into half-inch thick semicircles.
What ingredients are used to glaze the squash?
A mixture of balsamic vinegar and honey is used to glaze the squash during the final 5 minutes of roasting.
How long should the delicata squash roast in total?
The squash roasts for 15-18 minutes initially, and then an additional 5 minutes after being brushed with the glaze.
What is the best way to prepare the kale for this salad?
Remove the large stems and cut the kale into 1-inch pieces.
How do you make the dressing for the salad?
Sauté chopped shallots and minced garlic in olive oil, then add red wine vinegar and the reserved balsamic-honey mixture and bring to a boil.
What type of beans are included in this recipe?
The recipe calls for 15 ounces of cranberry beans, drained and rinsed.
Can I use a substitute for cranberry beans?
Yes, cannellini beans are a recommended substitute for cranberry beans.
How do you wilt the kale in this recipe?
Pour the warm dressing over the kale, add the squash and beans, cover with plastic wrap, and let it sit for 5 minutes.
Can this salad be served cold?
Yes, it can be served warm, at room temperature, or refrigerated and served chilled.
Does this salad store well in the refrigerator?
Yes, it keeps wonderfully in the refrigerator and the flavors deepen overnight.
How much delicata squash is needed?
You will need 2 pounds of delicata squash.
What amount of honey is required?
The recipe requires 2 tablespoons of honey for the dressing and glaze.
What type of oil is used in this recipe?
Olive oil is used for both roasting the squash and preparing the dressing.
How much kale is needed for the salad?
The recipe calls for 5 ounces of kale.
What aromatics are used in the dressing?
One large shallot and one garlic clove are used.
What vinegars are needed for this salad?
The recipe uses both balsamic vinegar and red wine vinegar.
How do I ensure the squash cooks evenly?
Slice the squash into uniform half-inch thick semicircles and spread them in a single layer on a parchment-lined baking sheet.
What is the texture of cranberry beans?
Cranberry beans have a creamy texture that complements the earthy kale and sweet squash.
Is the skin of the delicata squash edible?
Yes, delicata squash skin is thin and edible, so no peeling is required for this recipe.
How do you season the salad?
Season with coarse salt and fresh ground pepper to taste.
What tags are associated with this recipe?
Tags include salad, vegetarian, gluten-free, healthy, roasted, kale, delicata squash, beans, and balsamic.
How long should the shallots and garlic cook?
They should be cooked over medium heat for approximately 4 minutes until softened.
Is there a tip for making this recipe on a busy weeknight?
The warm dressing method or a quick microwave tip for wilting kale makes it convenient for busy nights.
How many ingredients are in this recipe?
There are 12 ingredients in total.
Should the dressing be hot when added to the kale?
Yes, the dressing should be brought to a gentle boil and immediately poured over the kale to help it wilt.
What is the flavor profile of the salad?
The salad is a mix of sweet, earthy, and tangy flavors with a creamy bean texture.
Can I make this ahead of time?
Yes, it is an ideal make-ahead meal as it stores well and tastes better the next day.