Categories: Salad- Salad Dressing- Slaw
Ingredients
- 2 lb. butternut squash
- 2 Tbsp. 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
- 3 cups loosely packed arugula
- Balsamic Vinaigrette:
- 2 Tbsp. balsamic vinegar
- 1 large shallot, minced
- 1 tsp. minced garlic
- 1/2 Tbsp. light brown sugar
- 1/4 tsp. salt
- 1/4 tsp. seasoned pepper
- 1/4 cup canola oil
Directions
- Preheat oven to 400 degrees. 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 × 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown (do not overcook0, stirring once after 10 minutes. Cool completely (about 20 minutes).
- 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.
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Balsamic Vinaigrette:
- Whisk together balsamic vinegar, shallot, garlic, brown sugar, salt and seasoned pepper.
- Gradually add 1/4 cup canola oil in a slow, steady stream, whisking until blended.