Three Sisters Salad Recipe (2024)

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Recipe Summary Ingredients Directions References

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Three Sisters Salad brings together the bounty of the summer garden and a combination of flavors that are fabulous.

Recipe Summary

hands-on:

20 mins

total:

3 hrs 10 mins

Yield:

Makes 8 to 10 servings

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Ingredients

Ingredient Checklist

2 pounds butternut squash
2 tablespoons olive oil
1 (15.5-oz.) can cannellini beans, drained and rinsed
2 cups fresh corn kernels
½ small red onion, sliced
½ cup chopped fresh basil
Balsamic Vinaigrette
3 cups loosely packed arugula

Directions

Instructions Checklist

Step 1
Preheat oven to 400°. 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. 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).

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Step 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.

References

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Author: Van Hayes

Last Updated: 2024-07-07T05:41:11+07:00

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