Squash And Bean Salad With Chunky Pesto

• 1 1/2 lb winter squash, peeled, cut into 1 1/2 inch pieces
• 1 None medium red pepper, cut into 1 1/2 inch pieces
• 2 None medium red onions, cut into wedges
• 1/2 cup vegetable or olive oil
• 1/2 bunch fresh basil leaves
• 2 cloves garlic
• 2 oz sliced almonds, toasted
• 1 1/2 oz grated Parmesan cheese
• 15 oz firm tofu, cut into 1/3 inch pieces
• 3.5 oz baby arugula
• 1 (15 oz) can corn kernels, rinsed

1. Preheat oven to 400u0b0F. Combine squash, pepper and onions in a large roasting pan. Drizzle 1 tbsp oil over vegetables and toss to coat. Bake for 40 mins, or until vegetables are tender.
2. Meanwhile, in a food processor, pulse basil, garlic, almonds and Parmesan until roughly chopped. With the motor running, gradually add 1/3 cup oil in a thin, steady stream until combined. Season.
3. Heat remaining oil in a large frying pan over medium heat. Cook tofu for 2-3 mins, or until golden brown. Drain on paper towels.
4. Arrange arugula on serving plates. Top with roasted vegetables, corn and tofu. Spoon pesto over salad. Serve immediately.

winter, red pepper, red onions, vegetable, fresh basil, garlic, almonds, parmesan cheese, firm tofu, baby arugula, corn kernels

Taken from recipes-plus.com/api/v2.0/recipes/32222 (may not work)