Cannellini bean and roast squash salad with basil dressing
Published: October 15, 2015 at 4:16 PM
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Serves 12
A little effort
Total time: 50 mins
0 reviews
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You can roast the squash and tomatoes ahead for this easy salad and make the basil dressing ready for serving as a canapé at your next drinks party.
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Next discover our roasted squash and black bean tacos, squash and sweet potato soup and miso and chilli squash tarte tatin. Try more butternut squash recipes.
Cook's tip: boost your plant points
"To make a more substantial meal – and pack in more protein and antioxidants – I'm serving the squash and bean mixture on a blue corn taco. If you want to fully commit to the Mexican-inspired flavours, you can swap the basil for coriander and top with toasted pumpkin seeds, ancho chilli flakes and a sprinkling of tajín."
Cannellini bean and roast squash salad with basil dressing recipe
Ingredients
Nutrition
-
1kg butternut squash
peeled and cut into chunks
-
olive oil
-
500g cherry tomatoes
halved
-
2 shallots
roughly chopped
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1 tbsp Dijon mustard
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4 tbsp red wine vinegar
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a large bunch basil
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4 x 400g tins cannellini beans
drained
Nutrition: per serving
- kcal180
- fat6.7g
- carbs23.4g
- fibre6.2g
- protein8g
- salt0.55g
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Method
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step 1
Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking tray, toss with 2 tbsp oil and season. Roast for 20 minutes then add the tomatoes turn up to 220C/fan 200C/gas 7 and roast for 15 minutes. Cool.
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step 2
Put the shallots, mustard, vinegar and basil in a processor and blend. Add 4 tbsp oil and 3 tbsp water then whizz to a dressing.
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step 3
Put the cannellini beans on a platter. Top with the squash and tomatoes then drizzle over the basil dressing. Gently toss.
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