Delicata and Cannellini Bean Salad
This roasted delicata squash and cannellini bean salad is a hearty, nutritious, and colorful side dish perfect for holiday meals!
Ingredients
Roasted Delicata
- 1 delicata squash (medium to large)
- 1/2 tbsp olive oil (or oil spray)
- 1/4 tsp salt
Salad Dressing
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Other Ingredients
- 1 can cannellini beans, drained and rinsed
- 1/2 cup pomegranate seeds
- 1/2 cup parsley, chopped
- 1/2 cup parmesan cheese, grated
Instructions
Roasted Delicata
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Chop the delicata squash in half lengthwise (carefully!) and scoop out the seeds.
- Slice the squash into about 1/2" thick half moon slices. Spread evenly onto baking sheet.
- Spray with olive oil spray or drizzle olive oil and mix to evenly distribute. Sprinkle on salt.
- Bake for 20-25 minutes until slightly browned and easily pierced with a fork.
Salad Dressing
- While the squash is roasting, make the salad dressing.
- In a small jar, add olive oil, apple cider vinegar, seasonings and shake to combine.
Assembly
- Once the delicata squash is done and slightly cooled, transfer to a large plate.
- Top with beans, pomegranate seeds, parsley, grated parmesan cheese, and dressing. Mix before serving.