INGREDIENTS
3 cups
Arugula
1/2 cup
Basil, fresh
2 lb
Butternut squash
1 15.5 ounce can
Cannellini beans
2 cups
Corn, fresh kernels
1 tsp
Garlic
1/2
Red onion, small
1
Shallot, large
2 tbsp
Balsamic vinegar
1/4 tsp
Black pepper
1/2 tbsp
Brown sugar, organic
1/4 tsp
Sea salt
5 tbsp
Olive oil