Monday, March 20, 2017

Cranberry-bean salad with butternut squash and ricotta salata
½ lb. cranberry beans, cooked or 2C canned
1-3/4 lb. butternut squash, roasted, peeled and cut into 1-inch
1 lb. broccoli rabe, trimmed and separated
2 Tbsp. olive oil
2 tsp. spice rub
4 slices bacon, cooked until crisp, drained and crumbled
4 oz. ricotta salata, shaved or pecorino romano, shaved
1/3C whole almonds, roasted and coarsely chopped
2C herb salad or greens of choice

2 Tbsp. balsamic vinegar
2 Tbsp. champagne vinegar
2 tsp. mustard
6 Tbsp. olive oil
salt and freshly ground pepper to taste

Preheat oven to 375F.  Toss the broccoli rabe with olive oil and spice rub and spread on a cookie sheet.  Roast until tender – about 20 minutes.

Shake vinaigrette ingredients together in a jar.  In a large bowl, toss the cranberry beans, butternut squash and broccoli rabe with vinaigrette to coat.  Add the bacon, cheese, almonds and greens and toss again, adding more vinaigrette if necessary.  Divide among plates and serve.
MAKES:  6 servings

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