Photo: Anna Pelzer
Cannellini bean & roast squash salad with basil dressing
8 ingredients
Serves 12
openrecipes
This vegetarian salad of pulses and delicious root veg makes a great side dish when you need to feed a crowd
Estimated Nutrition (whole recipe, rough)
279
Calories
4g
Protein
14g
Fat
37g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pumpkin | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg butternut squash , peeled and cut into chunks
- olive oil
- 500g cherry tomatoes , halved
- 2 shallots , roughly chopped
- 1 tbsp Dijon mustard
- 4 tbsp red wine vinegar
- a large bunch basil
- 4 x 400g tins cannellini bean , drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes