Three Sisters Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
41%
Three Sisters Salad
190 min.
10
148kcal

Suggestions


Welcome to a delightful culinary experience with our Three Sisters Salad, a vibrant and nutritious dish that celebrates the harmony of flavors and textures. This salad is not only a feast for the eyes but also a wholesome addition to any meal, making it perfect for gatherings, picnics, or a simple family dinner. With its vegetarian, vegan, gluten-free, and dairy-free attributes, it caters to a variety of dietary preferences, ensuring everyone can enjoy its deliciousness.

The name "Three Sisters" pays homage to the traditional agricultural practice of planting corn, beans, and squash together, which enhances their growth and flavor. In this salad, we take this concept further by incorporating fresh arugula, sweet corn kernels, and creamy cannellini beans, all tossed in a zesty balsamic vinaigrette. The roasted butternut squash adds a warm, caramelized sweetness that perfectly complements the peppery arugula and the aromatic basil.

Ready in just 190 minutes, this salad serves up to 10 people, making it an ideal side dish, antipasti, or starter for any occasion. With only 148 calories per serving, you can indulge guilt-free while enjoying a medley of nutrients. Whether you're looking for a refreshing snack or a colorful addition to your meal, the Three Sisters Salad is sure to impress your guests and leave them craving more!

Ingredients

  • cups arugula loosely packed
  • 10 servings balsamic vinaigrette 
  • pounds butternut squash 
  • 15.5 oz .5 can cannellini beans drained and rinsed canned
  • 0.5 cup basil fresh chopped
  • cups corn kernels fresh
  • tablespoons olive oil 
  • 0.5 small onion red sliced

Equipment

  • bowl
  • frying pan
  • oven
  • aluminum foil

Directions

  1. Preheat oven to 40
  2. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
  3. Bake 20 minutes or until squash is just tender and begins to brown (do not overcook), stirring once after 10 minutes. Cool completely (about 20 minutes).
  4. Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with arugula just before serving.

Nutrition Facts

Calories148kcal
Protein13.22%
Fat21.49%
Carbs65.29%

Properties

Glycemic Index
16
Glycemic Load
2.4
Inflammation Score
-10
Nutrition Score
14.932173956995%

Flavonoids

Isorhamnetin
0.53mg
Kaempferol
2.13mg
Quercetin
1.59mg

Nutrients percent of daily need

Calories:148.25kcal
7.41%
Fat:3.83g
5.89%
Saturated Fat:0.57g
3.59%
Carbohydrates:26.17g
8.72%
Net Carbohydrates:21.46g
7.8%
Sugar:4.33g
4.81%
Cholesterol:0mg
0%
Sodium:21.12mg
0.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.3g
10.6%
Vitamin A:9903.39IU
198.07%
Vitamin C:22.55mg
27.33%
Manganese:0.5mg
24.85%
Fiber:4.71g
18.85%
Folate:72.92µg
18.23%
Potassium:630.86mg
18.02%
Magnesium:68.12mg
17.03%
Vitamin K:15.59µg
14.84%
Vitamin E:2.11mg
14.09%
Iron:2.25mg
12.51%
Vitamin B1:0.18mg
12.23%
Vitamin B6:0.21mg
10.62%
Phosphorus:101.12mg
10.11%
Copper:0.19mg
9.71%
Calcium:89.32mg
8.93%
Vitamin B3:1.69mg
8.44%
Vitamin B5:0.69mg
6.88%
Zinc:0.81mg
5.39%
Vitamin B2:0.06mg
3.41%
Selenium:1.38µg
1.97%
Source:My Recipes