Categories: Salad- Salad Dressing- Slaw

Ingredients

• 2 lb. butternut squash
• 2 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 loosely packed arugula
• Balsamic Vinaigrette:
• 2 Tbsp. balsamic vinegar
• 1 large shallot, minced
• 1 tsp. minced garlic
• 1/2 Tbsp. light brown sugar
• 1/4 tsp. salt
• 1/4 tsp. seasoned pepper
• 1/4 cup canola oil

Directions

1. Preheat oven to 400 degrees. 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 × 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown (do not overcook0, stirring once after 10 minutes. Cool completely (about 20 minutes).
2. 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.

3. Balsamic Vinaigrette:

4. Whisk together balsamic vinegar, shallot, garlic, brown sugar, salt and seasoned pepper.
5. Gradually add 1/4 cup canola oil in a slow, steady stream, whisking until blended.

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