Squash, kale, and bean salad
Description
The recipe won't take much time. Kale pairs perfectly with squash flesh and beans. Onion and garlic add a spicy flavor to the salad. Serve at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Cut the squash in half lengthwise and remove the seeds.
- 2
Step 2
2. Slice the squash into 1 cm thick half-moons. Toss the squash slices with 1 teaspoon of olive oil and arrange them on a baking sheet lined with parchment paper. Roast in the oven for about 15-18 minutes.
- 3
Step 3
3. Mix balsamic vinegar and honey in a small bowl. Using a brush, coat the squash slices with the honey mixture. Set aside the remaining honey mixture. Bake the squash for 5 minutes.
- 4
Step 4
4. Trim the stems from the kale, then cut the leaves into 2.5 cm pieces. Place the kale in a large bowl. Finely chop the onion and mince the garlic. Rinse the beans. Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the shallot and garlic, cook until the vegetables soften slightly, about 4 minutes. Add the red wine vinegar and the remaining honey mixture to the saucepan and bring to a boil.
- 5
Step 5
5. Immediately pour the hot dressing over the kale in the bowl, season with salt and pepper. Add squash slices and beans to the bowl. Cover with plastic wrap and let stand for 5 minutes. Stir and serve the salad warm or at room temperature.