Cranberry Bean & Delicata Squash Salad
1-1/2 cups fresh cranberry beans (about 1 pound in pods)
2 medium sized delicata squash
1 bunch of dinosaur kale, stems removed
1 medium yellow onion
2 medium cloves garlic, chopped
1/2 teaspoon rubbed sage
1 pinch of red pepper flakes
1 cup roasted hazelnuts (from Inzana Ranch)
Juice of 1/2 Meyer lemon (from Hamada Farm) or 1/4 Eureka lemon
1 cup freshly grated Parmigiano or Pecorino Romano cheese
Salt, pepper, olive oil for cooking
Start by shelling the cranberry beans. Cover with water and add 1 dry bay leaf, 1 teaspoon rubbed sage and 1-1/2 teaspoons salt. Bring to a simmer and check at 30 minutes for doneness. Do not overcook.
Wash, seed and dice your delicata squash. Leave the edible skin on. Toss in olive oil and salt and roast at 350 degrees. Check at 20 minutes. This type of squash cookes quickly.
Place whole hazelnuts in the toaster oven and toast until the oils start to shine, about 3 minutes. Rough chop and reserve.
Remove the stems from kale, and chop kale leaves into ribbons. If you want to utilize the stems, add them to your diced onion and sauté for 5 minutes. Add the garlic and cook for 1 minute more. Add the kale ribbons and cook until soft, about 3 minutes or more if desired.
Toss everything together with the lemon juice and finish with grated cheese.