By Nicole Duncan
Three Sisters Salad
7 steps
Prep:25minCook:2h
Serve with garlic sticks or bread.
Updated at: Thu, 17 Aug 2023 13:52:45 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
7
Low
Nutrition per serving
Calories150 kcal (8%)
Total Fat8.9 g (13%)
Carbs14.8 g (6%)
Sugars2.9 g (3%)
Protein3.3 g (7%)
Sodium67.8 mg (3%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
0.75 bagfrozen butternut squash
thawed
2 Tbspolive oil
1 x 15.5 ozcan cannellini beans
drained and rinsed
2 cupsfrozen corn kernels
thawed
0.25red onion
small, sliced
½ cupfresh basil
chopped
3 cupsarugula
loosely packed
2 Tbspbalsamic vinegar
1shallot
large, minced
1 tspminced garlic
0.5 Tbsplight brown sugar
¼ tspsalt
¼ tspblack pepper
¼ cupextra virgin olive oil
Instructions
Step 1
Preheat oven to 400°.
Step 2
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.
Step 3
Bake for 20 minutes or until squash is just tender and begins to brown (do not overcook), stirring once after 10 minutes.
Step 4
Cool completely (about 20 minutes).
Step 5
Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours.
Step 6
Toss with arugula just before serving
Step 7
Whisk together last 6 ingredients.
Notes
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