Recipe by brokenburner
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.
Top Review by Pampered Kris
This was fantastic. I didn't measure the kale, so I may have had more dressing than expected, but it was sweet and not overpowering. I used a purple onion and pressed garlic to saute, and I omitted the beans because I used the salad as a side. I might use slightly less honey next time as dh is watching carbs. But I will definitely be making again!!
- 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)
Directions See How It's Made
- 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.