Butternut Squash & Arugula Salad

This Butternut Squash and Arugula Salad is the reliable salad to transition into fall that is loaded with leafy greens, protein-packed beans, red onion, corn and fresh basil all tossed with a rich balsamic dressing!

Even though this past weekend was full of Labor Day festivities and tons of cookouts, A cook still did the absolute best to keep it lighter….with the occasional hot dog of course. This salad was one A cook decided to make after an impromptu trip to the farmer's market.

This is seriously one of the favorite things to do on Saturday mornings, wake up early and head out to the farmer's market in Old Town. A cook just keep the smell of fresh flowers and all the colorful baskets full of local produce; it is definitely one of the highlights of the weekend. And then {to the poor boyfriend's detriment} we head to the local antique shop next door which is a fo

What goes in

• 2 pounds. butternut squash
• 1 tablespoon olive oil
• 1 15.5 ounces 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 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 large shallot, minced
• 1 teaspoon. garlic, minced
• 1/2 tablespoon organic brown sugar
• 1/4 teaspoon. sea salt
• 1/4 teaspoon. black pepper

How it comes together

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. Once squash has cooled, toss together with cannellini beans, corn, red onion, basil and balsamic vinaigrette in a wide bowl and chill, covered, for 2 to 4 hours. Toss with arugula just before serving, enjoy!