Squash and cauliflower salad with cranberry beans and salsa verde
Delicious squash and cauliflower salad with hearty cranberry beans and zesty salsa verde. Experience a burst of flavors in every bite!
Ingredients:
- 2 whole pickled jalapeños in escabeche (I like Embasa brand)
- 3 tablespoons cilantro, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons lime juice
- 4 tablespoons extra virgin olive oil
- 3 whole yellow crookneck summer squash, cut into bite sized pieces. (Zucchini can be substituted)
- 340g cauliflower florets, in bite sized pieces
- 2-4 tablespoons olive oil
- salt
- 1 cup cooked cranberry beans
Instructions:
- Mix all the ingredients for Salsa Verde. Add seasoning according to your preference, and leave it aside to allow the flavors to blend.
- Heat up the oven to 230 °C.
- Coat the squash and cauliflower with olive oil. Ensure that each piece has a light covering of oil.
- Place the vegetables on a baking sheet in a uniform layer, sprinkle a good amount of salt over them, and bake until they turn brown and tender — approximately 20-30 minutes. Allow them to cool.
- Blend beans and the roasted vegetables with the salsa verde. Serve when the dish is at room temperature.
Summary:
- Calories: 1259 kcal
- Fat: 97 g
- Protein: 29 g
- Carbs: 84 g
- Potassium: 3398 mg
- Magnesium: 244 mg