Three Sisters Salad

Name: Three Sisters Salad
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 710 milliliters loosely packed arugula; 10 servings Balsamic Vinaigrette; 907 grams butternut squash; 439 grams cannellini beans, drained and rinsed; 118 milliliters chopped fresh basil; 473 milliliters fresh corn kernels; 2 Tbsps olive oil; 1 smalls red onion, sliced

Three Sisters Salad might be just the side dish you are searching for. This recipe serves 10. One serving contains 151 calories, 5g of protein, and 4g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have arugula, basil, corn kernels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 10 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat oven to 40

Equipment you will use

Oven

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.

Ingredients you will need

Squash

Olive Oil

Jelly

Roll

Equipment you will use

Aluminum Foil

Frying 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).

Ingredients you will need

Squash

Equipment you will use

Oven

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.

Ingredients you will need

Cannellini Beans