Fall Tepary Bean Salad
Fall Tepary Bean Salad
Rated 5.0 stars by 1 users
I love a salad that has cooked and uncooked components as well as being able to eat as in season as possible. This fall tepary bean salad is hearty from the beans and roasted winter squash and gets a little sweetness from the addition of fall fruits.
Ingredients
For the Salad
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1 or 2 Delicata Squash - sliced down the middle the long way, seeds scooped out, and sliced into thin half moons (you can leave the skin on)
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Smoky Piment d’Ville chile powder
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Olive oil, Salt, etc
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Radicchio, another type of chicory, or romaine if you don’t like chicories - chopped, soaked in lukewarm water for 20 minutes, and dried in a salad spinner
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⅓ of a pound of Tan Tepary beans - cooked in a pressure cooker for 43 minutes
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1 apple - chopped
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Pistachios - toasted
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Pomegranate seeds - just a handful of them
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Aged cheddar or an aged goat cheese like Pennyroyal Farm Boont Corners Reserve (you want something harder that a little crunchy and crystally) - coarsely grated or chopped
For the Dressing
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Dijon mustard
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Apple Cider Syrup or Maple Syrup
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Sherry Vinegar
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Salt
Directions
Heat the oven to 375 degrees
In a bowl, toss the sliced delicata squash with olive oil, salt, and Smoky Piment d’Ville. Put the squash on a sheet pan in an even layer. Cook for about 20 minutes, flip the squash, and cook for another 8 or so. Cooking time will depend on how thick squash is cut.
To make the salad dressing, add a spoonful of dijon mustard to a jar along with a glug of cider or maple syrup. Next add about double the amount of sherry vinegar. Whisk it together or put a lid on it and shake it. Let it sit for about 10 minutes and then add olive oil and a pinch of salt. Shake together to emulsify. Taste the dressing to make sure you have the balance you prefer.
Once squash is cooked, in a large bowl assemble the salad. You can toss one large salad or let individuals determine their desired ratio. Add about a handful of radicchio per person, along with the squash, a big spoonful or two of drained tepary beans per person, and the chopped apples. Add a few spoonfuls of dressing and a pinch of salt and toss together. Portion the salad onto plates.
To finish the salad, top each portion with the pomegranate seeds, pistachios, and aged cheddar cheese.
