White Bean & Squash Salad with Seared Scallops
Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 40-45 minutes
Makes 2 servings, with leftover salad
- 1 small butternut squash OR pumpkin, (about 2 lbs.) peeled* and halved lengthwise
- 2 tablespoons coconut oil, melted and divided
- 1 teaspoon fine sea salt, divided
- 1 tablespoon chopped fresh rosemary OR 1 teaspoon dried
- 2 garlic cloves, unpeeled
- 1 shallot, peeled and quartered lengthwise (keep the root end intact so the wedges hold together)
- 1 can white beans, preferably cannellini, rinsed and drained
- 2 tablespoons Balsamic vinegar
- ¼ cup extra virgin olive oil, plus more for serving
- 8 sea scallops, patted dry
- 6 cups baby kale and/or arugula
- freshly ground black pepper, to taste
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Scoop the seeds out of the squash (reserve for roasted seeds, if desired) and tightly wrap and refrigerate one half of the squash for use on Day 3. Cut the other half into roughly ½” pieces.
- In a large bowl, combine chopped squash, 1 tablespoon coconut oil, ½ teaspoon salt, rosemary, garlic cloves, and shallot wedges. Gently toss to combine and spread in a single layer on the baking sheet. (Reserve bowl.) Roast for 20-25 minutes, or until squash is tender, stirring once. Remove the garlic cloves, let cool, and then squeeze the roasted garlic into the reserved bowl; mash a bit with a fork.
- Add white beans to sheet tray with squash and toss to combine. Return to the oven for 5 minutes, or until the beans are just warmed through.
- While the beans are heating, place a large skillet over medium-high heat. Add remaining coconut oil.
- Sprinkle scallops with ¼ teaspoon salt. When coconut oil is shimmering, add scallops and cook, undisturbed, for two minutes on each side, or until a goldenbrown crust forms. Be careful not to overcook; scallops should still be tender inside.
- Place 1 ½ cups of the greens on each of two plates and sprinkle with a pinch of salt. Repeat with the remaining greens, but in containers for lunches tomorrow.
- Return the squash mixture to the large bowl and toss gently with vinegar, olive oil, and mashed garlic.
- Place ¼ of the squash mixture on top of each of the piles of greens.
- Top the dinner plates with 4 scallops each. Sprinkle with freshly ground pepper to taste and drizzle with additional oil, if desired. Serve.
- Store the lunch salads in the refrigerator until needed. Salads are great gently warmed or at room temperature.
*If you have one, a Y-shaped peeler will make peeling winter squash faster and easier than a regular peeler.