Three Sisters Salad

Ingredients

Equipment Needed

• •Rimmed baking sheet
• •12-inch cast iron skillet
• •Large mixing bowl
• •Small whisk or jar with tight lid

Instructions

1. 1

   Roast the squash

   Preheat your oven to 425°F. Spread the butternut squash cubes on a rimmed baking sheet in a single layer. Drizzle with two tablespoons of olive oil and season with half the salt, half the pepper, and the cumin for the squash. Toss with your hands until every piece glistens. Roast for 30 to 35 minutes, turning once halfway through, until the edges caramelize to a deep golden brown and the flesh yields easily to a fork. The natural sugars should concentrate and the corners char slightly. Let cool completely on the pan.

   Don't crowd the pan. Overcrowding creates steam instead of roasted edges. Use two pans if necessary.
2. 2

   Char the corn

   Heat a large cast iron skillet over high heat until it just begins to smoke. Add the remaining tablespoon of olive oil and the corn kernels. Resist the urge to stir constantly. Let the corn sit and blister, shaking the pan every minute or so, until you see deep charred spots appear and the kitchen smells sweet and slightly smoky. This takes five to seven minutes. Season lightly with the remaining salt and pepper. Transfer to a large mixing bowl and let cool.

   If using frozen corn, spread it on a towel first and pat thoroughly dry. Moisture prevents charring and causes dangerous spattering.
3. 3

   Make the honey-lime dressing

   In a small bowl or jar, whisk together the lime juice, honey, olive oil, garlic, cumin, cayenne, and salt. The honey may resist dissolving at first. Keep whisking until the dressing emulsifies and flows smoothly off the whisk. Taste and adjust the balance. You want brightness from the lime, sweetness from the honey, and a gentle warmth from the cayenne that arrives after the swallow.

4. 4

   Assemble the salad

   Add the black beans, red onion, and jalapeño to the bowl with the cooled corn. Gently fold in the roasted squash, taking care not to crush the tender cubes. Pour the dressing over and toss gently with a large spatula, lifting from the bottom to coat everything evenly without breaking the squash.

5. 5

   Finish and serve

   Fold in most of the cilantro, reserving a tablespoon for garnish. Transfer to your serving bowl and scatter the pepitas and remaining cilantro across the top. Serve at room temperature or slightly chilled. The salad improves after thirty minutes of resting, as the flavors meld and the beans absorb some of the dressing.

   If transporting to a potluck, keep the pepitas separate and scatter them just before serving to preserve their crunch.

Chef Tips

• •Seek out butternut squash that feels heavy for its size with a matte, unblemished skin. The longer neck contains more usable flesh with fewer seeds.
• •Fresh corn in summer is ideal, but quality frozen corn works beautifully the rest of the year. Trader Joe's roasted corn is already charred and saves you a step.
• •For those who find cilantro tastes like soap, substitute flat-leaf parsley and add a teaspoon of ground coriander to the dressing. You'll capture a similar aromatic quality without the offending herb.
• •This salad pairs beautifully with grilled chicken, carnitas, or simply warm tortillas. It also works as a filling for tacos or a topping for nachos.
• •If doubling for a large gathering, roast the squash on two sheet pans in different oven racks, rotating them halfway through.

Advance Preparation

• •The squash can be roasted up to two days ahead and refrigerated. Bring to room temperature before assembling.
• •The dressing keeps refrigerated for up to one week. Shake or whisk vigorously before using, as it will separate.
• •The fully assembled salad, without pepitas, holds well refrigerated for up to three days. The texture actually improves as the beans absorb the dressing.
• •Add pepitas just before serving to maintain their crunch. Once dressed, they soften within an hour.

Frequently Asked Questions

Nutrition Information

1 serving (about 355g)