Delicata Squash Salad With Kale And Cranberry Beans

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2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons honey

1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces

1 large shallot, finely chopped

1 garlic clove, minced

1 tablespoon red-wine vinegar

1 teaspoon coarse salt

Freshly ground pepper

1 can (15 ounces) cranberry or cannellini beans, drained and rinsed

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