Wilted Kale with Cranberry Beans and Delicata Squash

Name: Wilted Kale with Cranberry Beans and Delicata Squash
Yield: serves 4
Ingredients: 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

January 26, 2012

This nutrient-dense salad capitalizes on fall and winter’s best produce, while delivering ample health benefits. The squash and cranberry beans (also called borlotti or Roman beans) provide fiber, which helps lower cholesterol; the kale prompts the liver to release enzymes that may fight cancer. Other types of winter squash, such as butternut or acorn, would also work in this recipe, as would cannellini or navy beans.

Recipe notes

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