Orange-Cinnamon Cranberry Compote

Condiment

Orange-Cinnamon Cranberry Compote

Let the cranberries soften in orange juice with enough brown sugar to suit their tartness. Butter gives this small-batch compote a rounded finish.

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4 servings
Cuisine
French-inspired

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Adjust the sweetness at the end

Start with the smaller amount of sugar, then taste once the berries are cooked. You can add more from the stated range if needed.

At the table

Serve warm or chilled alongside roast meat, cheese or a simple dessert.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup fresh or frozen cranberries
  • 2 tbsp brown sugar — use up to 4 tablespoons for the base batch, to taste
  • 1 tbsp butter
  • 1 orange — zest and juice; cut zest into fine strips or grate finely
  • 1 cinnamon stick

A few useful notes.

The sugar range for the base batch is 2–4 tablespoons.

Remove the cinnamon stick before serving.

The cooking plan

How to make Orange-Cinnamon Cranberry Compote.

  1. Melt the butter and measured brown sugar together in a small saucepan over low heat, stirring.

  2. Add orange juice, orange zest and the cinnamon stick. Bring to a simmer, then add the cranberries.

  3. Reduce the heat and cook gently, stirring occasionally, until the berries soften and the juices thicken to your liking. Taste and add more sugar from the stated range if needed.

  4. Remove the cinnamon stick. Serve warm, or cool promptly and refrigerate in a covered container for chilled serving.

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.

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Orange-Cinnamon Cranberry Compote

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Cranberries simmered with orange, brown sugar, butter and a cinnamon stick.
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Servings: 4 servings
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 cup fresh or frozen cranberries
  • Moist light brown sugar in a white prep bowl2 tbsp brown sugar use up to 4 tablespoons for the base batch, to taste
  • 1 tbsp butter
  •  
    1 orange zest and juice; cut zest into fine strips or grate finely
  •  
    1 cinnamon stick

Equipment

Saucepan
Small Saucepan
Knife and cutting board
Stirring spoon
Stirring spoon
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt the butter and measured brown sugar together in a small saucepan over low heat, stirring.
  2. Add orange juice, orange zest and the cinnamon stick. Bring to a simmer, then add the cranberries.
  3. Reduce the heat and cook gently, stirring occasionally, until the berries soften and the juices thicken to your liking. Taste and add more sugar from the stated range if needed.
  4. Remove the cinnamon stick. Serve warm, or cool promptly and refrigerate in a covered container for chilled serving.

Notes

The sugar range for the base batch is 2–4 tablespoons.
Remove the cinnamon stick before serving.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use frozen cranberries?

Yes. Add them to the simmering orange mixture and cook until softened.

How sweet should it be?

Start with 2 tablespoons sugar for the base batch and adjust after cooking, up to 4 tablespoons.

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Iceberg and Avocado with Sesame-Seaweed Ranch

Dinner

Iceberg and Avocado with Sesame-Seaweed Ranch

Darkly toasted sesame seeds and crumbled seaweed give this ranch-style dressing a savory finish. Cut the iceberg into chunky pieces and tuck avocado around it before dressing.

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4 servings
Cuisine
Asian-American-inspired

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Toast and crush the sesame

Watch the skillet and stir often. Once the seeds are dark brown and fragrant, transfer them out of the hot pan and crush coarsely.

At the table

Spoon over some dressing and serve the rest alongside, with extra seaweed on top.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp sesame seeds
  • 1/2 cup mayonnaise
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup chives — finely chopped
  • 1 large lemon — zest for dressing
  • 1 tbsp lemon juice — for dressing
  • 1 tsp Diamond Crystal kosher salt — for dressing; or half as much Morton
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.35 oz seasoned toasted seaweed snacks — plus more, thinly sliced, to finish
  • 3 tbsp water — plus up to 1 tablespoon more if needed for the base batch
  • 1 small head iceberg lettuce — about 1 lb for the base batch
  • 2 avocados — cut into 1-inch pieces
  • 1 tbsp lemon juice — for salad
  • kosher salt and black pepper — to season salad

A few useful notes.

The dressing makes about 1 1/4 cups in the base batch. Keep it covered and refrigerated until serving.

The cooking plan

How to make Iceberg and Avocado with Sesame-Seaweed Ranch.

  1. Toast sesame seeds in a dry small skillet over medium heat, stirring often, for 6–9 minutes, until dark brown and fragrant. Transfer to a mortar or spice mill and crush coarsely.

  2. Whisk crushed sesame with mayonnaise, yogurt, chives, lemon zest, dressing lemon juice and salt, garlic powder, onion powder and measured water. Finely crumble the measured seaweed into the dressing and whisk. Add a little more water if needed for a thick but pourable consistency.

  3. Trim the lettuce root and remove wilted outer leaves. Rinse and dry the lettuce, quarter lengthwise and cut the quarters crosswise into roughly 3-inch pieces. Arrange on a platter with the avocado.

  4. Drizzle salad lemon juice over the vegetables and season lightly with salt. Spoon half the dressing over, add pepper and extra sliced seaweed, and serve with remaining dressing.

Let’s cook

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Check off ingredients as you get them ready.

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Iceberg and Avocado with Sesame-Seaweed Ranch

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Crunchy iceberg and avocado with a creamy toasted sesame, seaweed and chive dressing.
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Servings: 4 servings
Course: Dinner
Cuisine: Asian-American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 tbsp sesame seeds
  • ½ cup mayonnaise
  • ½ cup plain whole-milk Greek yogurt
  • ¼ cup chives finely chopped
  • 1 large lemon zest for dressing
  • 1 tbsp lemon juice for dressing
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt for dressing; or half as much Morton
  • 1 tsp garlic powder
  • 1 tsp onion powder
  •  
    0.35 oz seasoned toasted seaweed snacks plus more, thinly sliced, to finish
  • 3 tbsp water plus up to 1 tablespoon more if needed for the base batch
  •  
    1 small head iceberg lettuce about 1 lb for the base batch
  •  
    2 avocados cut into 1-inch pieces
  • 1 tbsp lemon juice for salad
  •  
    kosher salt and black pepper to season salad

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Mortar and pestle or spice grinder
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Toast sesame seeds in a dry small skillet over medium heat, stirring often, for 6–9 minutes, until dark brown and fragrant. Transfer to a mortar or spice mill and crush coarsely.
  2. Whisk crushed sesame with mayonnaise, yogurt, chives, lemon zest, dressing lemon juice and salt, garlic powder, onion powder and measured water. Finely crumble the measured seaweed into the dressing and whisk. Add a little more water if needed for a thick but pourable consistency.
  3. Trim the lettuce root and remove wilted outer leaves. Rinse and dry the lettuce, quarter lengthwise and cut the quarters crosswise into roughly 3-inch pieces. Arrange on a platter with the avocado.
  4. Drizzle salad lemon juice over the vegetables and season lightly with salt. Spoon half the dressing over, add pepper and extra sliced seaweed, and serve with remaining dressing.

Notes

The dressing makes about 1 1/4 cups in the base batch. Keep it covered and refrigerated until serving.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How thin should the dressing be?

It should pour slowly from a spoon while still coating the lettuce. Add water a little at a time.

When does the extra seaweed go on?

Add it just before serving so it retains some texture.

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Charred Broccolini with Cashew-Sambal Sauce

Dinner

Charred Broccolini with Cashew-Sambal Sauce

Soak the cashews until tender, then blend them with ginger, soy, lime and chile paste. A hot skillet gives the broccolini browned edges before it lands on the sauce.

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4 servings
Cuisine
Asian-inspired

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Make the sauce smooth

A high-speed blender gives the finest texture. Stop and scrape down the sides as needed, adding only a small splash of water if the mixture will not move.

At the table

Spread the sauce over plates, add the broccolini and scatter with sliced scallions.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup raw cashews
  • 1 piece fresh ginger — 1 inch long; peeled and coarsely chopped
  • 2 tbsp lime juice
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp sambal oelek
  • 1/2 tsp Diamond Crystal kosher salt — optional; or half as much Morton
  • 1/3 cup water — for blending, plus water to soak cashews
  • 2 tbsp extra-virgin olive oil
  • 2 bunches broccolini — about 1 lb for the base batch; trimmed and halved lengthwise
  • kosher salt and black pepper — to season broccolini
  • 4 scallions — pale and dark green parts thinly sliced on a diagonal

A few useful notes.

The sauce makes roughly 1 1/4 cups in the base batch. Refrigerate any extra in a covered container.

Use the optional measured sauce salt only after tasting, particularly if substituting regular soy sauce.

The cooking plan

How to make Charred Broccolini with Cashew-Sambal Sauce.

  1. Put cashews in a small saucepan and cover with water by about 1 inch. Bring to a boil, take off the heat and leave for at least 30 minutes, until tender. If soaking longer than 2 hours, cover and refrigerate.

  2. Drain cashews and transfer to a blender. Add ginger, lime juice, soy sauce, honey, sambal, optional measured salt and blending water. Blend until very smooth, about 4 minutes, stopping to scrape as needed.

  3. Heat olive oil in a wide skillet over medium-high heat. Arrange broccolini in one layer and season with salt. Leave undisturbed for about 4 minutes to brown underneath.

  4. Lower the heat to medium. Cook for 6–8 minutes more, turning occasionally, until charred in spots and tender with some bite. Season with pepper and adjust salt.

  5. Spoon sauce onto plates or a platter, arrange broccolini over it and finish with sliced scallions.

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.

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Charred Broccolini with Cashew-Sambal Sauce

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Pan-charred broccolini over a creamy cashew sauce with ginger, lime and sambal.
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Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 cup raw cashews
  • Fresh ginger roots with a cut piece showing the yellow interior1 piece fresh ginger 1 inch long; peeled and coarsely chopped
  • 2 tbsp lime juice
  •  
    2 tbsp low-sodium soy sauce
  • Golden honey in a glass bowl with a wooden honey dipper1 tbsp honey
  •  
    1 tbsp sambal oelek
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt optional; or half as much Morton
  • ⅓ cup water for blending, plus water to soak cashews
  • 2 tbsp extra-virgin olive oil
  •  
    2 bunches broccolini about 1 lb for the base batch; trimmed and halved lengthwise
  •  
    kosher salt and black pepper to season broccolini
  • 4 scallions pale and dark green parts thinly sliced on a diagonal

Equipment

Saucepan
Small Saucepan
Large skillet
Knife and cutting board
Spatula
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put cashews in a small saucepan and cover with water by about 1 inch. Bring to a boil, take off the heat and leave for at least 30 minutes, until tender. If soaking longer than 2 hours, cover and refrigerate.
  2. Drain cashews and transfer to a blender. Add ginger, lime juice, soy sauce, honey, sambal, optional measured salt and blending water. Blend until very smooth, about 4 minutes, stopping to scrape as needed.
  3. Heat olive oil in a wide skillet over medium-high heat. Arrange broccolini in one layer and season with salt. Leave undisturbed for about 4 minutes to brown underneath.
  4. Lower the heat to medium. Cook for 6–8 minutes more, turning occasionally, until charred in spots and tender with some bite. Season with pepper and adjust salt.
  5. Spoon sauce onto plates or a platter, arrange broccolini over it and finish with sliced scallions.

Notes

The sauce makes roughly 1 1/4 cups in the base batch. Refrigerate any extra in a covered container.
Use the optional measured sauce salt only after tasting, particularly if substituting regular soy sauce.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use a food processor?

Yes, although the sauce will generally have more texture than one made in a high-speed blender.

When should I refrigerate soaking cashews?

Cover and refrigerate if soaking for longer than 2 hours.

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Grapefruit, Avocado and Radish Salad with Lime Dressing

Side Dish

Grapefruit, Avocado and Radish Salad with Lime Dressing

Let grapefruit, radish and onion sit briefly in a lime and fish sauce dressing, then arrange them over avocado. Toasted cashews and sliced chile finish the platter.

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4 servings
Cuisine
Thai-inspired

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Remove the grapefruit membranes

Cut between the membranes to release clean segments, then divide them into larger bite-size pieces. A short rest in the dressing softens the radish and onion without cooking them.

At the table

Spoon a little of the remaining dressing over the arranged salad, drizzle with olive oil and add the chopped cashews.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 large grapefruits
  • 1/2 small red onion — thinly sliced
  • 1 large watermelon or purple radish — trimmed and thinly sliced; or 3–4 small red radishes for the base batch
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tsp honey
  • 2 tbsp raw cashews
  • 1 avocado — thinly sliced
  • kosher salt — to taste
  • 1 Fresno chile — very thinly sliced
  • olive oil — for drizzling

A few useful notes.

The dressing contains fish sauce, so this version is not vegetarian.

Toast the cashews while the grapefruit mixture rests, then let them cool briefly before chopping.

The cooking plan

How to make Grapefruit, Avocado and Radish Salad with Lime Dressing.

  1. Cut the peel and white pith from the grapefruits. Working over a bowl, cut between the membranes to release the segments. Discard the membranes and cut the segments into large pieces.

  2. Add the red onion and radish, followed by the fish sauce, lime juice and honey. Toss gently and leave for 10 minutes.

  3. Toast the cashews in a dry small skillet over medium-high heat for about 5 minutes, tossing often, until golden. Cool briefly and chop.

  4. Arrange the avocado on a platter and season lightly with salt. Add the dressed grapefruit, radish and onion, tucking in the sliced chile. Spoon over a little of the remaining dressing, drizzle with oil and scatter the cashews over the top.

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.

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Grapefruit, Avocado and Radish Salad with Lime Dressing

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Grapefruit segments, avocado and radish with fish sauce-lime dressing, chile and toasted cashews.
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Servings: 4 servings
Course: Side Dish
Cuisine: Thai-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Salad
  •  
    2 large grapefruits
  • ½ small red onion thinly sliced
  •  
    1 large watermelon or purple radish trimmed and thinly sliced; or 3–4 small red radishes for the base batch
Dressing
  • Amber fish sauce in a clear glass pouring bottle and prep bowl3 tbsp fish sauce
  • 3 tbsp lime juice
  • Golden honey in a glass bowl with a wooden honey dipper2 tsp honey
To finish
  •  
    2 tbsp raw cashews
  • 1 avocado thinly sliced
  • kosher salt to taste
  •  
    1 Fresno chiles very thinly sliced
  • olive oil for drizzling

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cut the peel and white pith from the grapefruits. Working over a bowl, cut between the membranes to release the segments. Discard the membranes and cut the segments into large pieces.
  2. Add the red onion and radish, followed by the fish sauce, lime juice and honey. Toss gently and leave for 10 minutes.
  3. Toast the cashews in a dry small skillet over medium-high heat for about 5 minutes, tossing often, until golden. Cool briefly and chop.
  4. Arrange the avocado on a platter and season lightly with salt. Add the dressed grapefruit, radish and onion, tucking in the sliced chile. Spoon over a little of the remaining dressing, drizzle with oil and scatter the cashews over the top.

Notes

The dressing contains fish sauce, so this version is not vegetarian.
Toast the cashews while the grapefruit mixture rests, then let them cool briefly before chopping.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is any raw fish used in this salad?

No. Grapefruit is the main ingredient, though the dressing contains fish sauce.

How long should the grapefruit sit in the dressing?

Give it about 10 minutes with the radish and onion before arranging the salad over the avocado.

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Roasted Carrots and Sweet Potatoes with Tomatillo Salsa

Side Dish · Dinner

Roasted Carrots and Sweet Potatoes with Tomatillo Salsa

Roast the carrots, sweet potatoes and scallions together, then chop the scallions into a fresh tomatillo salsa. Carrot tops or cilantro add the green finish, with crumbled cheese over the plates.

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4 servings
Cuisine
Mexican-inspired

Bring it to the table

Give the vegetables room

Use a second tray if the roots are crowded. Space around the pieces helps the edges brown while the centers turn tender.

At the table

Divide the roasted roots among plates, spoon over the salsa and finish with cotija, ricotta salata or feta.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 medium sweet potatoes — about 2 lb for the base batch; scrubbed and cut into 1/2-inch wedges
  • 8 small carrots with tops — about 1 lb for the base batch; reserve tops and scrub carrots
  • 5 scallions — roots trimmed
  • olive oil — for drizzling over vegetables
  • kosher salt — to taste
  • black pepper — freshly ground, to taste
  • 1/2 cup carrot tops or cilantro — coarsely chopped
  • 8 oz tomatillos — husks removed, rinsed and coarsely chopped
  • 1 green chile — serrano or jalapeño, finely chopped; use more to taste
  • 1/4 cup lime juice
  • 1 tbsp olive oil
  • cotija, ricotta salata or feta — crumbled, to serve

A few useful notes.

Wash carrot tops well and use tender leaves, or replace them with cilantro.

Cheeses vary in saltiness. Taste the salsa and finish the plates before deciding whether they need more salt.

The cooking plan

How to make Roasted Carrots and Sweet Potatoes with Tomatillo Salsa.

  1. Heat the oven to 450°F with a rack in the lower third. Toss the sweet potatoes, carrots and scallions with a drizzle of oil, salt and pepper on a baking sheet. Spread into a single layer, using two trays if needed.

  2. Roast for 15–25 minutes, until the roots are tender and browned. Check the scallions as they roast and remove them earlier if they are ready.

  3. Meanwhile, combine the chopped carrot tops or cilantro, tomatillos, chile, lime juice and measured salsa oil. Season with salt and pepper and stir. Add a second chile if you want more heat.

  4. Chop the roasted scallions into small pieces and stir them into the salsa. Divide the sweet potatoes and carrots among plates, add the salsa and finish with crumbled cheese.

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.

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Roasted Carrots and Sweet Potatoes with Tomatillo Salsa

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Roasted roots with a fresh tomatillo, lime and carrot-top salsa, charred scallions and crumbled cheese.
Print Recipe
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Roasted roots
  •  
    3 medium sweet potatoes about 2 lb for the base batch; scrubbed and cut into 1/2-inch wedges
  •  
    8 small carrots with tops about 1 lb for the base batch; reserve tops and scrub carrots
  • 5 scallions roots trimmed
  • olive oil for drizzling over vegetables
Roasted roots and salsa
  • kosher salt to taste
  • black pepper freshly ground, to taste
Salsa
  •  
    ½ cup carrot tops or cilantro coarsely chopped
  •  
    8 oz tomatillos husks removed, rinsed and coarsely chopped
  •  
    1 green chile serrano or jalapeño, finely chopped; use more to taste
  • ¼ cup lime juice
  • 1 tbsp olive oil
To finish
  •  
    cotija, ricotta salata or feta crumbled, to serve

Equipment

Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F with a rack in the lower third. Toss the sweet potatoes, carrots and scallions with a drizzle of oil, salt and pepper on a baking sheet. Spread into a single layer, using two trays if needed.
  2. Roast for 15–25 minutes, until the roots are tender and browned. Check the scallions as they roast and remove them earlier if they are ready.
  3. Meanwhile, combine the chopped carrot tops or cilantro, tomatillos, chile, lime juice and measured salsa oil. Season with salt and pepper and stir. Add a second chile if you want more heat.
  4. Chop the roasted scallions into small pieces and stir them into the salsa. Divide the sweet potatoes and carrots among plates, add the salsa and finish with crumbled cheese.

Notes

Wash carrot tops well and use tender leaves, or replace them with cilantro.
Cheeses vary in saltiness. Taste the salsa and finish the plates before deciding whether they need more salt.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

What if my carrots have no tops?

Use cilantro in the salsa instead.

When do I add the scallions to the salsa?

Roast them with the roots first, then chop and stir them into the fresh tomatillo mixture.

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Roasted Squash and Bean Salad with Ham-Broth Vinaigrette

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.

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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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Roasted Squash and Bean Salad with Ham-Broth Vinaigrette

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Roasted delicata squash, beans, apple and fennel with a creamy bean-thickened ham-broth dressing.
Print Recipe
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: Southern American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Dressing
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl¼ cup apple cider vinegar
  •  
    ¼ cup country ham potlikker chilled; see linked base recipe
  •  
    1 tsp yellow mustard
Dressing and salad
  • 1 15-ounce can cannellini beans rinsed and drained, divided between dressing and salad
Dressing
  • ⅓ cup vegetable oil
Squash
  • Light irregular kosher salt flakes in a small white bowl2 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
Salad
  •  
    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

Knife and cutting board
Mixing bowl
Spatula
Rimmed baking sheet
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste before adding more dressing or salt. Fold in the parsley, transfer to a platter and serve any extra vinaigrette alongside.

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.
Base recipe: Country Ham Potlikker

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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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