three sisters salad

I have procrastinated in getting my ceu’s (continuing education units) this year.   So I was in Seattle twice last week, taking 3 hours of pilates classes.  A required stop is PCC Natural Market deli. They have a wonderful salad called “Three Sisters Salad”.  I’m not sure who these sisters are, but I love their salad!  And I love how I was able to decrease the original recipes amount of olive oil…1/2 cup to 3 Tbsp.

Three Sisters Salad

• 1 1/2 lbs. cubed butternut squash
• 3 Tbsp. olive oil
• 2 Tbsp. white wine vinegar
• 2 tsp. dried savory
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 tsp. minced garlic
• 1 lb. frozen corn, thawed
• 1 (8 oz.) bag of shredded red cabbage
• 2 cans (15 oz. each) kidney beans, rinsed and drained
• 1 cup shredded basil

Preheat oven to 400 degrees F.  Using a Misto filled with olive oil, or with non-stick spray, lightly coat a baking sheet.  Place squash on sheet and mist again with olive oil.  Roast for 20-30 minutes, or until lightly browned and tender.  Let cool.

In a small bowl, combine olive oil, vinegar, salt, pepper, savory, and garlic.  Set aside.

In a large bowl, combine corn, cabbage, kidney beans, and basil.  Add dressing and toss well.  Add squash and gently toss.  Best if refrigerated for an hour before serving (it’s actually better the next day).  Makes 8 cups.

Recipe adapted from PCC Natural Markets.

Using Weight Watcher’s Recipe Builder, each 1 cup serving has 5 PointsPlus.

1 1/3 cup serving size= 7 PointsPlus