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When the temperatures drop and a chill settles into the air, we like to trade our usual dainty green salads for something heartier. Aran Goyoaga’s roasted squash salad with white beans, bread crumbs and preserved lemon will do the trick.
“This salad offers a serious combination of flavors and textures,” writes the author of the new cookbook Cannelle et Vanille, “while still being simple and uncomplicated. The roasted squash and white beans are buttery, the bread crumbs add texture and the preserved lemons offer a surprising floral brine.”
Just a heads-up: The beans do need to soak for serveral hours, so make sure to plan for that. “You can certainly use canned beans instead,” Goyoaga says, “but simmering the soaked beans with bay leaf and garlic will ultimately be more flavorful, and the soaked beans retain their texture better than canned ones. My preference is to keep the squash unpeeled if the skin is thin and free of too many hard bumps.”
This will definitely tide us over until green-salad season.
©2019 by Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille by permission of Sasquatch Books.
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