Butternut Squash and Arugula Salad
Ingredients
The salad
-
2
lb.
butternut squash
-
1
Tbsp
olive oil
-
1
15.5 oz can
cannellini beans, drained and rinsed
-
2
cups
fresh corn kernels
-
½
small
red onion, sliced
-
½
cup
chopped fresh basil
-
3
cups
arugula
The balsamic vinaigrette
-
2
Tbsp
balsamic vinegar
-
¼
cup
olive oil
-
1
large
shallot, minced
-
1
tsp.
garlic, minced
-
½
Tbsp
organic brown sugar
-
¼
tsp.
sea salt
-
¼
tsp.
black pepper
Instructions
- Preheat the oven to 400°F.
- Peel and seed the butternut squash, then cut it into ¾-inch cubes.
- Toss the squash with olive oil and spread it in a single layer on a foil-lined cookie sheet.
- Bake for 20 minutes, turning the squash halfway through, until tender and allow to cool completely.
- For the balsamic vinaigrette, whisk together balsamic vinegar, shallot, garlic, brown sugar, salt, and pepper, then gradually add olive oil while whisking.
- Once the squash has cooled, combine it with cannellini beans, corn, red onion, basil, and balsamic vinaigrette in a large bowl and chill for 2 to 4 hours.
- Toss with arugula just before serving.
Nutrition Facts (estimated)
Servings
8
Calories
164
Total fat
8.6g
Total carbohydrates
20.4g
Total protein
4.2g
Sodium
0mg
Cholesterol
0mg
You might also like