Roasted Kale Salad With Delicata Squash and Cannellini Beans
Eat, Bake, Blog
Eat, Bake, Blog
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Ingredients

  • 1 delicata squash, about 2 1/2 lbs 10 oz Tuscan kale, coarsely chopped and rinsed
  • 4 Tbsp extra-virgin olive oil, divided
  • 1 10 oz can of cannellini beans, drained and rinsed
  • 1/4 cup dried cranberries
  • 1 Tbsp balsamic vinegar (I used black cherry balsamic)
  • 1 tsp Dijon mustard
  • Kosher salt
  • Freshly ground pepper

Instructions

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