Even though this past weekend was full of Labor Day festivities and tons of cookouts, I still did my absolute best to keep it healthy….with the occasional hot dog of course.  This salad was one I decided to make after an impromptu trip to the farmer’s market.

This is seriously one of my favorite things to do on Saturday mornings, wake up early and head out to the farmer’s market in Old Town.  I just love the smell of fresh flowers and all the colorful baskets full of local produce; it’s definitely one of the highlights of my weekend.  And then {to my poor boyfriend’s detriment} we head to the local antique shop next door which is a food blogger’s DREAM!  Seriously I’m in love, I dug through and found vintage spoons, bowls, an old cooling rack and a few other items that were a steal at only $10!  Yes…for everything.

Now I just need to find a place to put them all.


Aside from antiquing and farmer’s market shopping, this weekend was really fun and surprisingly relaxing!  This salad turned out to be so delicious too and made a TON for everyone!  I just love roasted summer squash tossed with corn, white beans and red onion, it was a veggie medley to die for!  The balsamic vinaigrette tasted incredible with this too and one I love to make all on its own.  Whisk together and store in an airtight jar in the fridge and you can enjoy many salads with it!


Butternut Squash and Arugula Salad

Recipe adapted from Southern Living

Yield: 8 servings 1x


  • 2 lb. butternut squash
  • 1 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 arugula

Balsamic Vinaigrette:

  • 2 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1 large shallot, minced
  • 1 tsp. garlic, minced
  • 1/2 Tbsp organic brown sugar
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper


  1. Preheat oven to 400 degrees F.
  2. Peel and seed the butternut squash and cut it into 3/4-inch cubes. Toss squash with olive oil and place in a single layer on an aluminum foil-lined cookie sheet. Bake 20 minutes, turning squash about 10 minutes in. Cook until tender and allow to cool completely, about another 20 minutes.
  3. Meanwhile for the balsamic vinaigrette, whisk together balsamic vinegar, shallot, garlic, brown sugar, salt and pepper. Gradually add olive oil in a slow, steady stream, whisking until blended.
  4. Once squash has cooled, toss together with cannellini beans, corn, red onion, basil and balsamic vinaigrette in a large bowl and chill, covered, for 2 to 4 hours. Toss with arugula just before serving, enjoy!


Serving Size: 1 cup • Calories: 164 • Fat: 8.6 g • Carbs: 20.4 g • Fiber: 4 g • Protein: 4.2 g • WW Points+: 4 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!