Squash And Bean Salad With Chunky Pesto Recipe

Name: Squash And Bean Salad With Chunky Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb winter squash, peeled, cut into 1 1/2 inch pieces; 1 None medium red pepper, cut into 1 1/2 inch pieces; 2 None medium red onions, cut into wedges; 1/2 cup vegetable or olive oil; 1/2 bunch fresh basil leaves; 2 cloves garlic; 2 oz sliced almonds, toasted; 1 1/2 oz grated Parmesan cheese; 15 oz firm tofu, cut into 1/3 inch pieces; 3.5 oz baby arugula; 1 (15 oz) can corn kernels, rinsed

Servings: persons

1 1/2 lb winter squash, peeled, cut into 1 1/2 inch pieces
1 None medium red pepper, cut into 1 1/2 inch pieces
2 None medium red onions, cut into wedges
1/2 cup vegetable or olive oil
1/2 bunch fresh basil leaves
2 cloves garlic
2 oz sliced almonds, toasted
1 1/2 oz grated Parmesan cheese
15 oz firm tofu, cut into 1/3 inch pieces
3.5 oz baby arugula
1 (15 oz) can corn kernels, rinsed

1
Preheat oven to 400u00b0F. Combine squash, pepper and onions in a large roasting pan. Drizzle 1 tbsp oil over vegetables and toss to coat. Bake for 40 mins, or until vegetables are tender.
2
Meanwhile, in a food processor, pulse basil, garlic, almonds and Parmesan until roughly chopped. With the motor running, gradually add 1/3 cup oil in a thin, steady stream until combined. Season.
3
Heat remaining oil in a large frying pan over medium heat. Cook tofu for 2-3 mins, or until golden brown. Drain on paper towels.
4
Arrange arugula on serving plates. Top with roasted vegetables, corn and tofu. Spoon pesto over salad. Serve immediately.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb winter squash, peeled, cut into 1 1/2 inch pieces, 1 None medium red pepper, cut into 1 1/2 inch pieces, 2 None medium red onions, cut into wedges, 1/2 cup vegetable or olive oil, and more.

Yes, Squash And Bean Salad With Chunky Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Squash And Bean Salad With Chunky Pesto

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