Delicata Squash Salad

DELICATA SQUASH SALAD
Delicata Squash can be found around fall time. Unlike most winter squashes, the skin is edible like zucchini and yellow squash. The balsamic-honey mixture paired with the sauteed onions take this dish over the top!

2 medium Delicata squashes (about 2 lbs) halved lengthwise & seeded
1 Tbsp plus 1 tsp extra virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp honey
1/2 bunch kale (5 oz), large stems removed, cut into 1 inch pieces
1 large shallot, finely chopped (or red onion)
1 garlic clove, minced
1 Tbsp red wine vinegar
1 tsp salt
Freshly ground pepper
1 can (15oz) great northern while beans, drained & rinsed

~ Preheat oven to 400 degrees
~ Cut squashes into 1/2 inch thick semicircles
~ Toss with 1 tsp olive oil and spread onto a parchment lined baking sheet
~ Bake until just tender, about 15-18 minutes 
~ Mix together the balsamic vinegar & honey in a small bowl 
~ Brush some of the mixture onto the squash slices; reserve remaining mixture 
~ Bake for 5 minutes
~ Broil for 5 more minutes
~ Meanwhile, place kale in a large bowl or a casserole dish
~ Heat remaining tablespoon of oil in a small saucepan over medium heat 
~ Add shallot (or red onion) and garlic, and cook until slightly softened, about 4 minutes
~ Add red wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a
    boil
~ Immediately pour the hot dressing over kale
~ Sprinkle with salt & season with pepper 
~ Add squash and beans 
~ Cover with plastic wrap, and let stand for 5 minutes 
~ Toss until kale wilts slightly (may have to put in the hot oven (turned off) for a few minutes)
~ Serve warm or at room temperature