White Bean and Butternut Squash Salad

White Bean and Butternut Squash Salad

  • Author: Erin Alderson
  • Yield: 2 1x



  • 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


  1. 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.
  2. 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.
  3. 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.