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Cannellini bean and roast squash salad with basil dressing

Name: Cannellini bean and roast squash salad with basil dressing
Total time: 50 min
Yield: serves 12
Ingredients: 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

50 minutes
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.

October 15, 2015 at 4:16 pm

Ingredients

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

Method

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.