Kale and White Bean Salad with Roasted Delicata Squash

The sweet, caramel-y delicata squash is the star of this dish, but the nasturtium flower petals really make this a showstopper. You just have to make this salad before the first hard frost of the season, before the nasturtiums disappear until next season.

Serves 4-6
40 minutes

Ingredients

Salad

• 2 tbsp olive oil

• 1 delicata squash, seeds removed, sliced into half moons (no need to peel!)

• Pinch of salt, about 1/8 tsp

• 1 large bunch kale, stem removed, leaves hand torn, massaged* for 2 minutes

• 15-oz canned white beans, drained

• 1/2 cup walnuts, chopped

• Petals from 10 nasturtium blossoms

• Pepper

Dressing

• 1/3 cup olive oil

• 3 tbsp apple cider vinegar

• 1/2 tsp honey

• 1/4 tsp salt

• 1 shallot, minced

Preheat oven to 400*

Line a baking sheet with parchment paper and add the sliced delicata squash. Drizzle with the 2 tbsp olive oil and generous pinch of salt. Bake for 15 minutes, flip over each piece of squash (this ensures both sides caramelize and brown beautifully), and bake for another 15 minutes.

Meanwhile, prepare the dressing by mixing together the olive oil, apple cider vinegar, honey, and salt. My favorite method is to put them all in a mason jar and shake vigorously with the lid on. Add the shallots to the jar (this helps reduce some of their bite) and shake again.

In a large bowl, mix together the kale, white beans, and dressing. I like to use my hands, which is both a pleasurable experience and ensures that all the ingredients are coated evenly. Taste and adjust with oil, vinegar, or salt, if needed. Finish assembling by adding the squash, walnuts, and nasturtium petals. Add a drizzle of honey and some freshly ground pepper before serving. 

*To massage the kale, simply grab fistfuls of the leaves, squeeze, release, and repeat. This helps tenderize the leaves and transforms them into a more palatable texture.