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Squash, Kale and Marinated Cannellini Bean Salad

Squash, Kale and Marinated Cannellini Bean Salad

with Apricot-Sherry Dressing

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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.

Tags:Veggie
Allergens:Tree Nut/NoixSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Butternut Squash, cubes

113 g

Red Onion

113 g

Kale, chopped

1 box

Cannellini Beans

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

2 tbsp

Apricot Spread

2 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

10 g

Garlic

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

28 g

Dried Currants

Not included in your delivery

Oil*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2749 kJ
Calories657 kcal
Fat27 g
Saturated Fat3 g
Carbohydrate87 g
Sugar26 g
Dietary Fiber18 g
Protein19 g
Cholesterol8 mg
Sodium403 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Strainer
Whisk
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the squash and onion). Start prepping when the oven comes up to temperature!

2

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!)

3

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.

4

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.

5

Meanwhile, run hot tap water over the kale in a strainer, then squeeze out the water. (This will help to tenderize the kale!)

6

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!)

7

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.