Butternut Squash, Beans and Onions over Mixed Greens -Salad
These ingredients work pretty well with each other and a nice sour taste from vinaigrette gives you a nice zesty taste which is just perfect for this salad.
Course
Salad
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
AuthorSandra | Sandra's Easy Cooking
Ingredients
1/2Butternut squashcubed (boiled or roasted)
4cupsMixed Greensroughly chopped
1can Cannellini Beans
1Onionsliced
5Radishessliced
Vinaigrette:
3tbspOlive Oil
1/4cupVinegar
1/4tbspOrganic Turmeric
Sea Salt to taste1/4-1/2 teaspoon
1/4tsp.Dried Oregano
1/4tsp.Dried Parsley
Instructions
Slice Onion into thin slices.
Mix all the ingredients for the vinaigrette and submerge onion slices in the vinaigrette. Allow it to quick pickle for at least one hour.
Carefully peel butternut squash, cut it in half, remove the gut of the squash then slice and cube it. You can add cubed butternut squash in salted boiled water (4 cups water + 1/2 tbsp. Salt) and boil until tender, do not overcook, or preheat oven to 375F and roast them until tender, about 20-25 minutes. Add a pinch or two of salt and ground black pepper with a drizzle of olive oil if you are going to roast it. Allow it to cool down before using it in the salad.
Wash and pat dry Mixed Greens with kitchen paper towel. You can use any on hand. Chop greens roughly into bite-size pieces. Set aside.
Assembly
Combine together Cooked (boiled or roasted) butternut squash and drained cannellini beans, the drizzle vinaigrette and stir.
Add onions to it, but reserve a tablespoon of vinaigrette to dress mixed greens.
On a large platter, add chopped mixed greens, drizzle a bit of vinaigrette and lightly toss.
Add butternut squash, beans and onions on top of the mixed greens.
Slice radishes and top the salad for an extra crunch.