We’re in the heat of summer! If you’re visiting a farmers market on one of these hot July days, it is the perfect time to buy local produce. This refreshing and simple recipe is packed with nutrients and flavor!

Course - Salad
Cuisine - American
Servings: 8 people

Ingredients:

• 2 bunches kale
• 1 cup low-sodium vegetable broth, divided
• 1 butternut squash peeled, seeded and cut into 1/2-inch cubes
• 1 red onion sliced
• 4 pitted dates very finely chopped
• 1 cup black beans rinsed
• 2 tbsp sherry vinegar

Instructions

1. Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat.
   

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2. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes.
   

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3. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.
   

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4. Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.
   

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5. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes.
   

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6. Cool, toss with kale, black beans and butternut and serve room temperature or chilled.