DESCRIPTION OF AUTUMN SQUASH AND ARUGULA SALAD
The Autumn Squash and Arugula Salad is a vibrant dish that combines the sweet, earthy flavours of butternut squash with the peppery kick of fresh arugula. This salad is tossed with hearty cannellini beans, juicy corn kernels, and crisp red onions, then dressed in a homemade balsamic vinaigrette that complements the natural sweetness of the ingredients. Topped with crunchy pecans, this salad is not only a feast for the eyes but also a bounty of nutrients, making it a perfect choice for any meal that calls for a touch of elegance and freshness.
RECIPE CATEGORY
- Lunch, Dinner, Side
SERVING SIZE
- 8 servings
CUISINE
- American
PREPARATION/TECHNIQUES
- Bake, No-Cook
OCCASION/HOLIDAY
- Fall, Thanksgiving, Family Reunion, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, High Fibre, Vegan, Low Cholesterol
DISH TYPE
- Salad
INGREDIENTS FOR AUTUMN SQUASH AND ARUGULA SALAD
- 2 lb butternut squash, peeled, seeded, and cubed
- 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
- 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
FULL NUTRITIONAL INFORMATION
- Pending detailed analysis.
PREPARATION FOR AUTUMN SQUASH AND ARUGULA SALAD
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 Tbsp olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.
- In a small bowl, whisk together the balsamic vinegar, 1/4 cup olive oil, minced shallot, minced garlic, brown sugar, salt, and pepper to create the vinaigrette.
- In a large salad bowl, combine the roasted butternut squash, cannellini beans, corn kernels, sliced red onion, chopped basil, and arugula.
- Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Garnish with additional chopped basil or pecans if desired, and serve immediately.
PREP TIME
- 10 minutes
COOKING TIME
- 30 minutes
TIPS FOR AUTUMN SQUASH AND ARUGULA SALAD
- For added texture and protein, consider adding grilled chicken or roasted almonds.
- The salad can be prepped ahead of time, with the dressing added just before serving to maintain freshness.
VARIATIONS
- Substitute spinach for arugula if preferred for a milder flavour.
- Add dried cranberries or sliced apples for a sweet contrast.
PREPPING AND STORAGE GUIDE FOR SQUASH AND ARUGULA SALAD
- The roasted butternut squash can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Store the dressing separately and toss with the salad just before serving.
This recipe offers a delightful mix of flavours and textures, making it a nutritious and satisfying option for any meal.