Three sisters salad

Ingredients

Salad

• 1 small butternut squash, diced (about 4 cups)
• 1 tbsp (15 mL) olive oil
• ½ tsp (2.5 mL) black pepper
• 8 large eggs
• 1 pint cherry tomatoes, halved
• ½ small red onion, sliced
• 1 can (540 mL) white kidney beans, no salt added
• 1 can (310 mL) corn, low or no sodium
• 1 container (142 g) mixed greens (about 5 cups)

Dressing

• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) honey
• 2 tbsp (30 mL) apple cider vinegar
• 3 tbsp (45 mL) olive oil
• ¼ tsp (1.25 mL) black pepper

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Place the squash on the prepared baking sheet, drizzle the oil and black pepper and mix around to coat the squash. Bake in the preheated oven for 20-25 minutes, flipping halfway through until the squash begins to brown. Remove from the oven and allow to cool.
2. While the squash is baking, fill a medium sized pot with cold water and place the eggs in the pot, bring to boil over high heat. Once boiling, remove from the burner and cover the pot with a lid. Set a timer for 6 minutes. Drain the eggs and run under cold water for a few minutes, place in the fridge until ready to use.
3. Place the cherry tomatoes, red onion, white kidney beans and corn in a large bowl, add in the squash once it’s cool. Pour the dressing overtop and mix. Distribute the greens onto 4 plates or large shallow bowls, divide the bean and vegetable mixture overtop. Peel the eggs, slice in half, top each plate with 2 eggs and enjoy!

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