Name: White Bean and Butternut Squash Salad
Yield: 2
Ingredients: Salad; 2 cups day-old bread, cut in 1/2-inch cubes; 2 teaspoons olive oil; 1/4 teaspoon black pepper; 1/4 teaspoon sea salt; 2 cups butternut squash, cut in 1/4-inch cubes; 2 cups chopped lettuce; 1 cup arugula leaves; 1 cup white beans, drained and rinsed if using canned; 1/3 cup crumbled feta; 1/4 cup pepitas; Dressing; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons maple syrup; 1/4 teaspoon black pepper; 1/4 teaspoon sea salt

White Bean and Butternut Squash Salad

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5 from 3 reviews

Author: Erin Alderson
Yield: 2 1x

Ingredients

Scale

Salad
2 cups day-old bread, cut in 1/2-inch cubes
2 teaspoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon sea salt
2 cups butternut squash, cut in 1/4-inch cubes
2 cups chopped lettuce
1 cup arugula leaves
1 cup white beans, drained and rinsed if using canned
1/3 cup crumbled feta
1/4 cup pepitas
Dressing
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons maple syrup
1/4 teaspoon black pepper
1/4 teaspoon sea salt

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Instructions

Preheat oven to 425 degrees. Toss bread cubes with olive oil, black pepper and sea salt. Spread into a single layer on a baking sheet; bake until crisp, 12 to 14 minutes.
Pour about ½ inch of water into the bottom of a large stockpot. Place a steaming basket in the pot; turn heat to medium. When the water simmers, place butternut squash in the steaming basket, cover with a lid and steam until squash is just tender, but not mushy, 10 to 14 minutes.
In a large bowl, combine the chopped lettuce, arugula, white beans, feta, pepitas, toasted bread and butternut squash. In a small jar with lid, combine ingredients for the dressing; shake well. Pour over the salad, then toss until everything is well combined. Serve warm or at room temperature.

Find it online: https://naturallyella.com/white-bean-and-butternut-squash-salad/