I made this salad after a morning at the farmer’s market, inspired by fresh seasonal produce. Roasting the squash concentrates its natural sweetness and adds a soft, caramelized texture that pairs wonderfully with peppery arugula and the creaminess of cannellini beans. The balsamic vinaigrette balances savory and sweet notes and can be made ahead to simplify assembly.

This recipe yields a generous batch, perfect for family dinners, potlucks, or as a make-ahead side. Chill the combined ingredients so the flavors meld, then toss with arugula just before serving to keep the greens vibrant and crisp.

Recipe Details

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 8

Ingredients

• 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 organic brown sugar (optional)
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and seed the butternut squash, then cut it into roughly 3/4-inch cubes for even roasting.
3. Toss the squash cubes with 1 tablespoon of olive oil to coat. Spread them in a single layer on a rimmed baking sheet lined with foil or parchment.
4. Roast for about 20 minutes, turning once at the 10-minute mark, until the squash is tender and lightly caramelized. Remove from the oven and let the squash cool completely—about 20 minutes—so it won’t wilt the other ingredients when mixed.
5. While the squash cools, make the balsamic vinaigrette: whisk together the balsamic vinegar, minced shallot, garlic, brown sugar (if using), salt and pepper. Slowly stream in the 1/4 cup olive oil while whisking continuously until the dressing emulsifies and becomes glossy. Taste and adjust seasoning as needed.
6. In a large bowl, combine the cooled roasted squash, drained cannellini beans, fresh corn kernels, sliced red onion and chopped basil. Pour in the vinaigrette and toss gently to coat. Cover and refrigerate for 2 to 4 hours to let the flavors meld—this is an ideal make-ahead step.
7. Just before serving, add the arugula and toss lightly to combine. Serve chilled or at cool room temperature. Enjoy.

Notes & Tips

• Make the vinaigrette ahead and store it in an airtight jar in the refrigerator for up to a week. Shake or whisk before using.
• Roast squash evenly by cutting into uniform pieces and avoiding overcrowding on the baking sheet.
• For extra texture, toast a handful of chopped walnuts or pumpkin seeds and sprinkle them over the salad just before serving.
• To keep the arugula crisp, add it at the last moment; the dressed squash mixture can sit chilled without the greens for several hours.

Nutrition (per 1 cup)

Calories: 164 kcal | Carbohydrates: 20.4 g | Protein: 4.2 g | Fat: 8.6 g | Fiber: 4 g

Nutrition information is an approximation and should be used as a general guide.