I changed so much from this recipe,Delicata Squash Salad with Kale and Cranberry Beans, that it is more of an “inspired by” post rather than a review. The grocery store was out of kale, so I used turnip greens; there are no cranberry beans in the burbs, so I used cannellini beans. I discovered half way through the recipe that I am out of balsamic vinegar and red wine vinegar! And, of course, I substituted agave nectar for honey. That’s five of the eleven ingredients in this recipe. I also sauteed the greens, because that just sounded better.
