1 Delicata squash, halved lengthwise and seeded1 tablespoon plus 1 teaspoon extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons honey 1/2 bunch kale, large stems removed, cut into 1-inch pieces 1 small red onion bulb, finely chopped 1 garlic clove, minced 1 tablespoon red-wine vinegar 1 teaspoon coarse salt Freshly ground pepper 1 can (15oz.) cannellini beans, drained and rinsed
Preheat oven to 400°F. Cut squashes into 1/2 inch thick semicircles. Toss with 1 teaspoon olive oil and spread onto a parchment lined baking sheet. Bake until just tender, about 15-18 minutes. Mix together the balsamic vinegar and honey in a small bowl. Brush some of the mixture onto the squash slices; reserve remaining mixture. Bake for 5 more minutes.
Meanwhile, place kale in a large bowl. Heat remaining tablespoon of oil in a small saucepan over medium heat. Add red onion and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour the hot dressing over kale, and season with salt and pepper. Add squash and beans. Cover with plastic wrap, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.