Recipe: Three Sisters Salad

AS13 SL 3Sis Salad

Three Sisters Salad
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Cook time: 
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Serves: 8-10 servings
 
Ingredients
  • 2 pounds butternut squash
  • 2 tablespoons 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
  • Balsamic Vinaigrette
  • 3 cups loosely packed arugula
Instructions
  1. Preheat oven to 400°. Peel and seed butternut squash; cut into ¾-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.

 

Balsamic Vinaigrette

Ingredients

2 tablespoons balsamic vinegar
  • 1 large shallot, minced
  • 1 teaspoon minced garlic
  • 1/2 tablespoon light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon seasoned pepper
  • 1/4 cup canola oil

Preparation

  1. Whisk together balsamic vinegar, minced shallot,minced garlic, light brown sugar, salt, and seasoned pepper. Gradually add canola oil in a slow, steady stream, whisking until blended.

 

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