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.

　　

Ingredients

serves 4

　　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

　　

Step 1

Preheat oven to 400°F. Cut squash into 1/2-inch-thick half-moons. Toss with 1 teaspoon oil, and spread evenly on a parchment-lined baking sheet. Roast until just tender, 15 to 18 minutes. Mix honey and balsamic vinegar. Brush some of the mixture onto squash slices (reserve remaining mixture). Roast 5 minutes more.

　　

Step 2

Heat remaining 1 tablespoon oil in a large skillet over medium. Add shallot and garlic; cook, stirring frequently, until slightly softened, about 4 minutes. Add red-wine vinegar and remaining honey mixture to pan, and bring to a boil. Add kale to pan and sprinkle with 1 teaspoon salt; season with pepper. Add squash and beans. Cover skillet, and let stand 5 minutes, then toss until kale wilts slightly. Serve warm or at room temperature.

　　

Cooking Dried Beans

Step 3

Dried beans tend to be much more flavorful and have a firmer texture than canned. Soaking the beans first will shorten their cooking time. Dried beans double in volume once cooked; 1 cup dried beans yields 2 cups cooked. Cooked beans will keep for up to one year in an airtight container in the freezer. They can be incorporated into salsas, dips, soups, salads, and any other dishes that call for canned beans.

　　

Step 4

To soak beans: Sort the beans, discarding any debris, and rinse. Place in a large bowl, and cover with double the amount of water. Cover bowl, and let beans soak overnight. (Alternately, use the quick-soak method: Combine beans in a large pot with double the amount of water. Bring to a boil, and cook 3 minutes. Cover, and let soak 1 hour.)

　　

Step 5

To cook beans: Transfer beans and soaking liquid to a heavy pot. Bring to a boil; reduce heat. Simmer, partially covered, until tender, 1 to 2 hours (3 to 4 hours for unsoaked beans). Drain and let cool before storing.

　　

Nutrition Information

Step 6

(Per Serving)

　　

Step 7

Calories: 279

　　

Step 8

Saturated Fat: 1g

　　

Step 9

Unsaturated Fat: 4g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Carbohydrates: 57g

　　

Step 12

Protein: 6g

　　

Step 13

Sodium: 642mg

　　

Step 14

Fiber: 8g

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