Sunday, December 18, 2011

roasted acorn squash, kale and cannellini bean salad


did you hear that?

the holidays are officially here. they swiftly swooped down upon us and have settled in for a while.

holiday parties, gingerbread men, lighting the menorah, hot chocolate with peppermint shnappes, egg nog spiked with bourbon, frying latkes, shopping until you d r o p.

with all the rich food, cocktails and general busy-ness that go hand in hand with the holidays, sometimes you just need to give your stomach and your soul a little break.

draw a tall glass of water (walk away from the bourbon) and cook yourself a delicious, healthy, hearty meal of a warm roasted acorn squash, kale and cannellini bean salad. add some shaved parm if you don't feel the need for it to be vegan...

slice up some acorn squash into 1/2 inch thick half moons and drizzle with olive oil.

arrange the slices prettily on a baking sheet lined with parchment paper and roast @ 400 degrees for 15 minutes.

whisk some balsamic vinegar (pomegranate if you have it) and honey in a small bowl

chop up a shallot and a garlic clove. don't you just love the pretty pinky-purple color of shallots when they are all chopped up? i do. saute them in some olive oil, then add the vinegars and cook for a few minutes.

drizzle the squash with the honey + balsamic mixture and roast for 5 more minutes. put the beans and kale together in the skillet and saute, stirring occasionally, for 5-7 minutes.

warm roasted acorn squash, kale and cannellini bean salad
slightly adapted from whole living

2 medium acorn squashes (about 2 pounds), halved lengthwise and seeded, remove outer rind (i left it on but next time will remove it before roasting)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons pomegranate balsamic vinegar
2 tablespoons honey
1 bunch kale, large stems removed, cut into 1-inch pieces
1 large shallot, finely chopped
1 garlic clove, minced
1 tablespoon apple cider vinegar
1 teaspoon coarse salt
freshly ground pepper
1 can (15 ounces) cannellini beans, drained and rinsed
shaved parm-reg to garnish

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.

heat remaining tablespoon oil in a small saucepan over medium heat. add shallot and garlic, and cook until slightly softened, about 4 minutes. add apple cider vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. immediately add kale, and sprinkle with salt and season with pepper. add beans. saute kale and beans until kale wilts slightly, 5-7 minutes. sprinkle with parm-reg cheese. serve warm or at room temperature.

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