A workers' cooperative growing food on London's edge in the Lea Valley

Squash and kale surprise salad


2 medium delicata squashes (about 21b/900g) , halved lengthwise and seeded

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons honey

1/2 bunch kale (5oz/140g), large stems removed, cut into 1-inch pieces

1 large shallot, finely chopped

1 garlic clove, minced

1 tablespoon red-wine vinegar

1 teaspoon coarse salt

Freshly ground pepper

250g beans, (dried and soaked, or 1 can drained)


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 and bake for 5 minutes more.

Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil.

Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.

Categories:  Recipes, beans, Garlic, kale, squash

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