Saladsbonappetit
Bean and Vegetable Salad With Potlikker Vinaigrette
Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.
👥 6 Servings👤 Carla Hall📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Blend vinegar, potlikker, mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified. Season vinaigrette with salt and pepper.
2
Place racks in upper and lower thirds of oven; preheat to 400°. Divide sliced squash between 2 rimmed baking sheets; drizzle 2 Tbsp. olive oil over. Sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; season with pepper. Roast ⏱️ 15 minutes.
. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
3
Meanwhile, rinse squash seeds and pat dry. Toss seeds with cayenne and remaining 1 Tbsp. olive oil in a small bowl; season with salt.
4
Sprinkle seeds over squash. Continue to roast until squash is golden brown and tender, 13–⏱️ 15 minutes more.
5
Combine squash and seeds, apple, fennel, kidney beans, and remaining cannellini beans in a large bowl. Toss with ½ cup vinaigrette. Taste and add more vinaigrette if needed. Add parsley, season with salt, and toss again.
6
Transfer salad to a platter; serve any remaining vinaigrette alongside.
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