Cannellini bean and roast squash salad with basil dressing

  • serves 12
  • A little effort

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.



  • butternut squash 1kg, peeled and cut into chunks
  • olive oil
  • cherry tomatoes 500g, halved
  • shallots 2, roughly chopped
  • Dijon mustard 1 tbsp
  • red wine vinegar 4 tbsp
  • basil a large bunch
  • cannellini beans 4 x 400g tins, drained


  • 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.

  • 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.

  • Step 3

    Put the cannellini beans on a platter. Top with the squash and tomatoes then drizzle over the basil dressing. Gently toss.

Nutritional Information

  • Kcals 180
  • Fat 6.7g
  • Carbs 23.4g
  • Fibre 6.2g
  • Protein 8g
  • Salt 0.55g