Directions:
- 1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
- 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot 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 hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.04 Kcal (1185 kJ) | ||
| Calories from fat | 27.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 5% | |
|---|---|---|---|
| Sodium | 305.33mg | 13% | |
| Potassium | 1140.4mg | 24% | |
| Total Carbs | 51.99g | 17% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 17.26g | 69% | |
| Protein | 14.65g | 29% | |
| Vitamin C | 32mg | 53% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 91.5mg | 508% | |
| Calcium | 130.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 130.1 Kcal (545 kJ) | ||
| Calories from fat | 12.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 5% | |
|---|---|---|---|
| Sodium | 140.35mg | 13% | |
| Potassium | 524.2mg | 24% | |
| Total Carbs | 23.9g | 17% | |
| Sugars | 3.47g | 30% | |
| Dietary Fiber | 7.93g | 69% | |
| Protein | 6.74g | 29% | |
| Vitamin C | 14.7mg | 53% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 42.1mg | 508% | |
| Calcium | 60mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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