Warm Bean & Squash Salad
This warm bean & squash salad, with sweet squash, savory sausage, and crunchy kale, is a meal in itself.
Warm Bean & Squash Salad
Photo Credit : Adam DetourSquash salad? You bet! This dinner salad, with sweet squash, savory sausage, and crunchy kale, is a meal in itself.
Yield:
4 servingsIngredients
1 cup dried peregion beans or other beans, such as pinto or cannellini (see note)
1 acorn squash, quartered, seeded, and cut into 1-inch-thick slices
2 tablespoons olive oil, divided, plus 1/2 cup olive oil
1 teaspoon kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, divided, plus more to taste
12 shallots, peeled
1/2 clove garlic, minced
1/2 lemon, juiced
3 tablespoons apple-cider vinegar
2 teaspoons dijon mustard
4 sausages of your choice (about 1 pound total)
1 bunch kale, ribbed and finely shredded
Instructions
Put the beans in a 3- to 4-quart pot and cover with about 4 inches of cold water. Bring to a boil; then reduce heat to a simmer. Simmer gently until the beans are tender but still hold their shape, about 1 hour 15 minutes.
Once the beans have been cooking about 40 minutes, prepare the vegetables. Preheat your oven to 400°. Toss the squash with 1 tablespoon of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 20 minutes.
Meanwhile, on a second baking sheet, toss the shallots with 1 tablespoon of olive oil and season with the remaining salt and pepper.
Once the squash has roasted 20 minutes, flip the slices. Return to the oven, along with the shallots. Roast both on baking sheets another 20 minutes, or until the vegetables have browned and become tender.
Meanwhile, make the dressing: Put the garlic, lemon juice, and apple-cider vinegar in a bowl and whisk to combine. In a slow, steady stream, whisk in the remaining 1/2 cup olive oil until emulsified. Season with salt and pepper to taste.
Prick the sausages all over with a fork. Set a skillet over medium-high heat and cook the sausages until browned and cooked through, about 5 to 6 minutes per side.
Once the beans are tender, drain them. Toss with about a third of the salad dressing. In a separate large bowl, toss the kale and roasted vegetables with the remaining dressing. Top with the beans and sausages. Serve immediately.
