Cannellini Bean and Roasted Squash Salad

Filed under Cannellini Beans, Heirloom Beans, Parties, Salads & Sides, Small Gatherings

INGREDIENTS

  • 1 lb. cooked Llano Seco Cannellini Beans 
  • 3 cups, cubed and roasted, Kobocha Squash (or any other fall squash)  
  • Zest from 1 orange 
  • 6 sage leaves, chopped 
  • 1/4 bunch Italian parsley leaves 
  • 1 bunch thyme leaves 

Dressing 

  • 1/4 cup orange juice 
  • 1/4 cup rice vinegar 
  • 2 tbls. honey 
  • 1 tbls. cardamom 
  • 1/2 tbls. allspice 
  • 3/4 cup neutral oil 


    DIRECTIONS 

    1. Whisk together all dressing ingredients. 
    2. Mix beans, squash, zest and herbs together. 
    3. Drizzle dressing over bean and squash salad. 
    4. Toss salad until fully dressed. 

    If you came to the Rancho for the Sierra Oro Farm Trail 2019, this was our sample bite. Enjoy!