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5 from 3 votes

Butternut Squash and Arugula Salad

This Butternut Squash and Arugula Salad is the perfect salad to transition into fall that is loaded with leafy greens, protein-packed beans, red onion, corn and fresh basil all tossed with a rich balsamic dressing!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8

Ingredients

  • 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

Instructions

  • Preheat oven to 400 degrees F.
  • 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.
  • 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.
  • 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!

Nutrition

Serving: 1cup | Calories: 164kcal | Carbohydrates: 20.4g | Protein: 4.2g | Fat: 8.6g | Fiber: 4g