Butternut Squash and Arugula Salad

  • 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 light brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
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!