Bean and vegetable salad with potlikker vinaigrette

Indulge in the enticing flavors of bean and vegetable salad drizzled with potlikker vinaigrette. A culinary delight bursting with freshness and zest.

Ingredients:

• cup apple cider vinegar
• cup chilled Country Ham Potlikker
• tsp. yellow mustard
• 15-oz. can cannellini (white kidney) beans, rinsed, divided
• cup vegetable oil
• tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
• Freshly ground black pepper
• medium delicata squash, halved, seeds removed and reserved, sliced crosswise ½" thick
• Tbsp. extra-virgin olive oil, divided
• tsp. cayenne pepper
• large sweet-tart apple (such as Honeycrisp), cored, quartered, sliced ¼" thick
• large fennel bulb, quartered, thinly sliced
• 15-oz. can kidney beans, rinsed
• cup chopped parsley

Instructions:

1. Mix together vinegar, potlikker, mustard, and a quarter cup of cannellini beans in a blender until the mixture is smooth. While the blender is on, slowly pour in vegetable oil; blend until it becomes an emulsion. Season the dressing with salt and pepper.
2. Position oven racks in the top and bottom thirds of the oven; preheat to 200 °C. Spread out sliced squash on 2 baking sheets with rims; drizzle 2 tablespoons of olive oil over them. Sprinkle with 2 teaspoons of Diamond Crystal salt or 1 and a quarter teaspoons of Morton kosher salt; season with pepper. Bake for 15 minutes.
3. In the meantime, rinse the squash seeds and dry them with a paper towel. Mix the seeds with cayenne and the remaining 1 tablespoon of olive oil in a small bowl; season with salt.
4. Sprinkle the seeds over the squash. Continue baking until the squash is golden brown and tender, for another 13 to 15 minutes.
5. In a large bowl, mix together the roasted squash and seeds, apple, fennel, kidney beans, and the leftover cannellini beans. Toss with a half cup of the vinaigrette. Taste and add more vinaigrette if necessary. Add parsley, season with salt, and toss again.
6. Place the salad on a platter; serve any extra vinaigrette on the side.

Summary:

• Calories: 2371 kcal
• Fat: 126 g
• Protein: 67 g
• Carbs: 266 g
• Potassium: 6832 mg
• Magnesium: 599 mg