Lunch · Side Dish
Roasted Squash and Bean Salad with Ham-Broth Vinaigrette
This salad brings warm roasted squash together with crisp apple, fennel and two kinds of beans. A small spoonful of cannellini beans thickens the tangy ham-broth vinaigrette.
- Yield
- 6 servings
- Cuisine
- Southern American-inspired
Bring it to the table
Reserve a few beans for the dressing
Blend a small portion of the white beans with the vinegar, broth and mustard before streaming in the oil. The rest of the beans stay whole in the salad.
At the table
Toss the salad with some dressing, then offer the remaining vinaigrette alongside. Add the parsley at the end.
Base recipe: Country Ham Potlikker
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1/4 cup apple cider vinegar
- 1/4 cup country ham potlikker — chilled; see linked base recipe
- 1 tsp yellow mustard
- 1 15-ounce can cannellini beans — rinsed and drained, divided between dressing and salad
- 1/3 cup vegetable oil
- 2 tsp Diamond Crystal kosher salt — Morton alternative: 1 1/4 tsp for the base six-serving batch; scale with servings
- black pepper — freshly ground, to taste
- 2 medium delicata squash — halved, seeds reserved, sliced crosswise 1/2 inch thick
- 2 tbsp olive oil — for the squash
- 1 tbsp olive oil — for the seeds
- 1/4 tsp cayenne pepper
- 1 large sweet-tart apple — cored, quartered and sliced 1/4 inch thick
- 1 large fennel bulb — quartered and thinly sliced
- 1 15-ounce can kidney beans — rinsed and drained
- 1/4 cup parsley — chopped
A few useful notes.
This salad contains ham broth even though most of the ingredients are vegetables and beans.
Numbers written in ingredient notes and instructions describe the base batch. Scale the alternate salt measure and reserved-bean portion if adjusting servings.
The cooking plan
How to make Roasted Squash and Bean Salad with Ham-Broth Vinaigrette.
Have the prepared country ham potlikker chilled and ready; the base recipe is linked on this page. Blend it with the vinegar, mustard and about a quarter cup of the cannellini beans. With the blender running, slowly add the vegetable oil. Taste and season with salt and pepper.
Heat the oven to 400°F with racks in the upper and lower thirds. Divide the sliced squash between two rimmed baking sheets. Drizzle with the squash oil and season with the measured salt and black pepper. Roast for 15 minutes.
Rinse the reserved squash seeds and dry them well. Toss with the seed oil and cayenne, adding a little salt. Scatter over the squash and roast another 13–15 minutes, until the squash is tender and golden.
Combine the roasted squash and seeds, sliced apple, fennel, kidney beans and remaining cannellini beans in a large bowl. Toss with some of the vinaigrette, starting with about half a cup for the base batch.
Taste before adding more dressing or salt. Fold in the parsley, transfer to a platter and serve any extra vinaigrette alongside.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Roasted Squash and Bean Salad with Ham-Broth Vinaigrette
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Ingredients
¼ cup apple cider vinegar- ¼ cup country ham potlikker chilled; see linked base recipe
- 1 tsp yellow mustard
- 1 15-ounce can cannellini beans rinsed and drained, divided between dressing and salad
- ⅓ cup vegetable oil
- 2 tsp Diamond Crystal kosher salt Morton alternative: 1 1/4 tsp for the base six-serving batch; scale with servings
- black pepper freshly ground, to taste
- 2 medium delicata squash halved, seeds reserved, sliced crosswise 1/2 inch thick
- 2 tbsp olive oil for the squash
- 1 tbsp olive oil for the seeds
- ¼ tsp cayenne pepper
- 1 large sweet-tart apple cored, quartered and sliced 1/4 inch thick
- 1 large fennel bulb quartered and thinly sliced
- 1 15-ounce can kidney beans rinsed and drained
- ¼ cup parsley chopped
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Have the prepared country ham potlikker chilled and ready; the base recipe is linked on this page. Blend it with the vinegar, mustard and about a quarter cup of the cannellini beans. With the blender running, slowly add the vegetable oil. Taste and season with salt and pepper.
- Heat the oven to 400°F with racks in the upper and lower thirds. Divide the sliced squash between two rimmed baking sheets. Drizzle with the squash oil and season with the measured salt and black pepper. Roast for 15 minutes.
- Rinse the reserved squash seeds and dry them well. Toss with the seed oil and cayenne, adding a little salt. Scatter over the squash and roast another 13–15 minutes, until the squash is tender and golden.
- Combine the roasted squash and seeds, sliced apple, fennel, kidney beans and remaining cannellini beans in a large bowl. Toss with some of the vinaigrette, starting with about half a cup for the base batch.
- Taste before adding more dressing or salt. Fold in the parsley, transfer to a platter and serve any extra vinaigrette alongside.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
What thickens the dressing?
A small portion of the cannellini beans is blended into the vinegar, broth and mustard before the oil is added.
Do I discard the squash seeds?
Reserve them, rinse and dry them, then toss with oil and cayenne. They roast with the squash during its second stage in the oven.
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