Roasted Red Kuri Squash, Cannellini and Kale Salad
 

Roasted Red Kuri Squash, Cannellini and Kale Salad

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This is such a great ‘Go To’ recipe because you can easily use any of your favorite squash: acorn, butternut, or even sugar pie pumpkin squash. The Red Kuri squash has a gentle sweetness and a lovely nutty flavor. And the best part is that you can eat the skin!

SERVING SIZE

4 - 6

INGREDIENTS

1 medium red kuri winter squash, cut into six pieces

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon cracked pepper

2 ½ cups kale, deveined and coarsely chopped

1 ½ cups cannellini beans, cooked* or canned (rinsed and drained)

¼ cup red onion, minced

1 tablespoon parsley, minced

2 tablespoons basil, minced

¼ cup feta or goats’ cheese

DRESSING

2 tablespoons olive oil

1 tablespoon lemon juice

Lemon zest from one lemon

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/4 teaspoon whole grain mustard

1 teaspoon honey or maple syrup

 

INSTRUCTIONS

Preheat oven to 400 degrees F.

Using a sharp knife, cut the squash in half from top to bottom, scoop out and discard the seeds and string. Then cut each half into three even pieces.

Rub each piece with olive oil, then sprinkle with salt and pepper. Place in a baking dish or sheet pan and roast for 30 to 40 minutes or until tender.

Remove from oven and let cool slightly.

In a separate large bowl, combine the kale with the cannellini beans, red onion,  parsley and basil.

While the squash is roasting, whisk together all the dressing ingredients until frothy. Set aside.

Pour some of the dressing over the kale mixture and toss until well coated.

When the squash is cooled a bit, place the kale mixture on each piece evenly, drizzle a little more dressing over the top and sprinkle with goats’ cheese.

Enjoy !

  PRINT VERSION

vegetable plate

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