Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
3 Hours 10 Mins
Yield
Makes 8 to 10 servings

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

How to Make It

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).

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.

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