Bean Salad with Squash and Leeks
Bean Salad with Squash and Leeks
Salads
Ingredients
Ingredients
- 1 pound dry white beans
- 3 medium delicata squash, cubed
- 3 medium leeks, sliced
- 4 oz feta cheese, crumbled
Vinaigrette
- 1/2 cup Fustini's Medium SELECT olive oil
- 1/2 cup Fustini’s 12 Year White balsamic vinegar
- 1 tablespoon + 1 teaspoon Fustini’s Apple Cider vinegar
- 1 1/4 teaspoon kosher salt and ground black pepper to taste
- Sliced scallion for garnish (optional)
Directions
- Soak beans overnight and cook until tender. Toss beans with olive oil and kosher salt to taste, and set aside. Toss squash cubes with olive oil to coat, and season with kosher salt. Roast at 400 degrees about 25 minutes or until softened and browned. Sauté, leeks in olive oil until softened and starting to brown.
- Combine beans with squash and leeks and toss with dressing to coat. Fold in crumbled feta and season salad to taste with pepper and more salt if needed. Garnish with sliced scallions.
- Whisk together dressing ingredients.
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