Winter Squash Salad Recipe | Yummly
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Winter Squash Salad

KITCHENAID
17Ingredients
85Minutes
150Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 1 cup cannellini beans (dried)
  • 1 garlic (head, cut in half crosswise)
  • 1 bay leaf
  • 1/2 acorn (or kabocha squash, seeds removed and sliced, peeled or unpeeled)
  • 2 cloves garlic
  • 1/2 red onion (largely diced)
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika (or piment d’Espelette, use more or less depending how much heat you like)
  • 1/2 teaspoon sumac (optional)
  • 2 sardines (canned, packed in olive oil, middle spine removed)
  • 2 slices gluten-free bread (stale)
  • 1 tablespoon parsley (finely chopped)
  • 1 tablespoon red wine vinegar
  • 1/2 cup microgreens (or herbs)
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    Directions

    1. Place the dried beans in a KitchenAid® 7-Ply 3.0-Quart Low Casserole with Lid. Cover with water. Cover with the lid and refrigerate overnight.
    2. Add a bay leaf and garlic head to the Low Casserole with beans. Add more water if necessary. We need the beans to be covered by 1″ of water. Bring the liquid to a boil over medium heat. Reduce heat to low and simmer the beans for an hour or until tender, but not mushy. Drain the beans. Discard the bay leaf and garlic.
    3. Preheat the KitchenAid® Single Wall Oven to 400° F. Toss the squash, garlic clove, red onion, 3 tablespoons olive oil, sea salt, black pepper, cumin, paprika, and sumac together on a KitchenAid® Jelly Roll Pan. Roast the squash for 40 minutes or until tender and caramelized.
    4. Place the bread in a KitchenAid® Pro Line® Series 16-Cup Food Processor and pulse until you have chunky breadcrumbs. In a KitchenAid® 10″ Skillet, heat the remaining olive oil over medium heat. Add the sardines or anchovy paste and cook for a minute until it crumbles into the olive oil. Add the breadcrumbs and toss to coat in the oil. Cook until slightly toasted, about 2 minutes. Add the parsley, toss, and set aside.
    5. Transfer the squash and roasted garlic and onion to a platter. Top with beans, breadcrumbs, vinegar, and microgreens. Toss and serve lukewarm or room temperature.
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    NutritionView More

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    150Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories150Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg2%
    Sodium480mg20%
    Potassium180mg5%
    Protein5g10%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber<1g3%
    Sugars<1g2%
    Vitamin A10%
    Vitamin C20%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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