Roasted Squash Salad with White Beans, Bread Crumbs
&
Preserved Lemon
This makes a hearty salad when paired with fresh fish or just as the meal itself. You benefit from the seasonal squash and also the added protein from the beans. Serve with some micro greens straight from your sunny kitchen window and you've created a beautiful and healthy salad.
Serves 6
Total Time: 30 MIN
Cannabis Infusion:
Serves 6
Total Time: 30 MIN
Cannabis Infusion:
- For most salads, I like to add canna-infused olive oil, or the oil of your choice to the dressing
The Stuff You'll Need:
1 cup (170g) dried cannellini beans
1 head garlic, halved crosswise
1 bay leaf
2 pounds (1 kg) kabocha, acorn or butternut squash, seeded and sliced
½ red onion, sliced ¼-inch thick
2 garlic cloves, peeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon sumac (optional)
¼ to ½ teaspoon cayenne or piment d’Espelette
2 slices stale sourdough or other bread of choice
2 tablespoons finely chopped preserved lemon rind (such as Mina)
1 tablespoon finely chopped Italian parsley
1 tablespoon red wine vinegar
Microgreens or sprouts, for garnish (optional)
1 cup (170g) dried cannellini beans
1 head garlic, halved crosswise
1 bay leaf
2 pounds (1 kg) kabocha, acorn or butternut squash, seeded and sliced
½ red onion, sliced ¼-inch thick
2 garlic cloves, peeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon sumac (optional)
¼ to ½ teaspoon cayenne or piment d’Espelette
2 slices stale sourdough or other bread of choice
2 tablespoons finely chopped preserved lemon rind (such as Mina)
1 tablespoon finely chopped Italian parsley
1 tablespoon red wine vinegar
Microgreens or sprouts, for garnish (optional)
Pay Attention to These Directions:
1. In a medium Dutch oven, cover the dried beans with water by 2 inches and refrigerate for 8 to 12 hours.
2. Drain the soaking water from the beans and discard. Add more water so the beans are covered by 1 inch. Add the head of garlic and bay leaf to the pot and bring to a boil over medium heat. Reduce the heat to low and simmer the beans until they are tender but not mushy, 45 to 50 minutes. Drain the beans and discard the bay leaf and garlic. The beans can be stored in the refrigerator for one to two days.
3. While the beans are cooking, preheat the oven to 400°F. Toss the squash, onion, garlic cloves, 3 tablespoons of the olive oil, salt, pepper, cumin, sumac (if using) and cayenne together on a baking sheet. Bake until the squash is tender and golden brown, 25 to 30 minutes.
4. Place the bread in the bowl of a food processor and pulse into chunky bread crumbs. In a medium skillet over medium heat, heat the remaining tablespoon of olive oil and add the bread crumbs. Stir until the crumbs are well coated with oil and toasted, about 2 minutes. Stir in the preserved lemon and parsley.
5. Transfer the roasted vegetables to a platter. Top with the beans, bread crumbs, vinegar and microgreens. Toss everything together and serve lukewarm or at room temperature.
1. In a medium Dutch oven, cover the dried beans with water by 2 inches and refrigerate for 8 to 12 hours.
2. Drain the soaking water from the beans and discard. Add more water so the beans are covered by 1 inch. Add the head of garlic and bay leaf to the pot and bring to a boil over medium heat. Reduce the heat to low and simmer the beans until they are tender but not mushy, 45 to 50 minutes. Drain the beans and discard the bay leaf and garlic. The beans can be stored in the refrigerator for one to two days.
3. While the beans are cooking, preheat the oven to 400°F. Toss the squash, onion, garlic cloves, 3 tablespoons of the olive oil, salt, pepper, cumin, sumac (if using) and cayenne together on a baking sheet. Bake until the squash is tender and golden brown, 25 to 30 minutes.
4. Place the bread in the bowl of a food processor and pulse into chunky bread crumbs. In a medium skillet over medium heat, heat the remaining tablespoon of olive oil and add the bread crumbs. Stir until the crumbs are well coated with oil and toasted, about 2 minutes. Stir in the preserved lemon and parsley.
5. Transfer the roasted vegetables to a platter. Top with the beans, bread crumbs, vinegar and microgreens. Toss everything together and serve lukewarm or at room temperature.
