Categories: salads
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 (15.5-oz.) can cannellini beans, drained and rinsed
- 2 cups fresh corn kernels
- 1/2 small red onion, sliced
- 1/2 cup chopped fresh basil
- Balsamic Vinaigrette
- 3 cups loosely packed arugula
Directions
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Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown (do not overcook), stirring once after 10 minutes. Cool completely (about 20 minutes).
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Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with arugula just before serving.