Aside from having to de-membrane / peel / cut up the butternut squash, this was a relatively simple recipe. Since it has to settle in the fridge for a few hours, I suggest making it on a Sunday night and enjoying it Monday at work (or for dinner if you are doing the whole menu). The longer this salad sits, the better the flavors become married together.
Here are some photos from my prep/final salad product:
Tossing together corn, basil, cannellini beans, and red onions:
The final product: serving the salad over arugula:
Here's the recipe:
Three Sister Salad
from: Southern Living AUGUST 2012
- 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 (see below)
- 3 cups loosely packed arugula
Balsamic Vinaigrette: Whisk together 2 tablespoons of balsamic vinegar, 1 large shallot minced, 1 teaspoon minced garlic, 1/2 tablespoon light brown sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of seasoned pepper. Add 1/4 cup canola oil in a slow steady stream whisking until blended.
Preparation
- 1. 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).
- 2. 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.
