The key to balanced flavour in any recipe is the combination of acidic, salty and sweet. This recipe has all three and is therefore great. The End! No, but seriously, once you’ve tried this apricot-sherry vinegar dressing, you’ll be putting it on everything. Roasted onion, crunchy walnuts and buttery white beans add richness and texture, making every mouthful a delicious experience.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Butternut Squash, cubes
Walnuts, chopped(ContainsTree Nut/Noix)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Preheat the oven to 425°F (to roast the squash and onion). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Peel the onion, then cut it in half, keeping the core (root end) intact. Cut each half into 1/2-inch thick wedges, keeping part of the core in each piece. (This is what will help the onion wedges retain its shape when roasting!)
Toss the squash with sugar and a drizzle of oil on one side of a baking sheet. Toss the onions on the other side with the a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. In a large bowl, whisk together the apricot jam, vinegar, mustard, garlic and a drizzle of oil. Drain and rinse the beans. Add the beans to the dressing and toss to coat. Set aside to marinate.
Meanwhile, run hot tap water over the kale in a strainer, then squeeze out the water. (This will help to tenderize the kale!)
Heat a small pan over medium heat. Add the walnuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. Set aside on a plate. (TIP: Keep your eye on them so they don't burn!)
Add the roasted veggies, kale, walnuts and currants into the beans and dressing. Season with salt and pepper. Toss to combine. Divide the salad between plates.