Saturday, November 16, 2013

Roasted Kale Salad With Delicata Squash and Cannellini Beans

Combine roasted greens and winter squash for a festive fall salad. Throw in some cannellini beans and you have yourself a complete meal.

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So my husband and I decided to start eating a little healthier. We actually are planning on sticking to it.
Now I'm secretly thinking we must've been crazy when we said that.

How on earth are we going to maintain a healthy diet during the two most indulgent holidays of the year?
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I mean, has he met me?
Alas, this beautiful, seasonal, and very filling salad has come to the rescue.
This salad is literally so tasty and so satisfying, that you'd never even feel denied of anything bready or cheesy or caseroley. Those are real words. Swear.
The fact that you can throw it together in less than thirty minutes makes it a real bonus!
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Oh, and did I mention that you don't have to peel the skin from delicata squash? That gorgeous outer layer is perfectly edible once it's roasted. It also makes for a pretty variation to other winter squashes.
If this is eating healthy, bring it on!

Roasted Kale Salad With Delicata Squash and Cannellini Beans
Serves 4 

1 delicata squash, about 2 1/2 lbs.
10 oz Tuscan kale, coarsely chopped and rinsed
4 Tbsp extra-virgin olive oil, divided
1 10 oz can of cannellini beans, drained and rinsed
1/4 cup dried cranberries
1 Tbsp balsamic vinegar (I used black cherry balsamic)
1 tsp Dijon mustard
Kosher salt
Freshly ground pepper

Preheat oven to 425 degrees F. 
Cut the squash in half lengthwise. Scoop out seeds and discard. Slice the squash into 1/2 inch half moons. Place on a sheet pan in a single layer. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper. Place in preheated oven and roast until caramelized, about 20 minutes. Scoop into a bowl.
On that same pan, spread the kale in a single layer. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 5 minutes. After 5 minutes, open the oven and carefully add the beans to the kale and toss. Roast for an additional 5 minutes.
Remove from oven and add kale mixture to the squash. Sprinkle on cranberries.
In a small bowl, whisk together balsamic, Dijon, 1/2 tsp Kosher salt, and freshly ground pepper. Slowly drizzle in remaining 2 Tbsp olive oil, whisking to emulsify.
Add dressing to squash mixture and toss to coat. 
Spoon individual servings onto plates.
This is delicious topped with roasted chicken to complete the meal! 
Enjoy!




3 comments:

  1. This looks fabulous!

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    Replies
    1. Thank you! I'd love to know how it turns out for you when you make it!

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