Butternut Squash And Smoky Black Bean Salad Recipe

Name: Butternut Squash And Smoky Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (1/2-inch) cubed peeled butternut squash; 7 teaspoons extra-virgin olive oil, divided; 1/2 cup walnuts, chopped; Cooking spray; 1/2 teaspoon kosher salt, divided; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon adobo sauce; 2 garlic cloves, thinly sliced; 1/4 teaspoon black pepper; 1 (15-ounce) can no-salt-added black beans, rinsed and drained; 1 (9-ounce) package baby arugula; 1/2 cup (2 ounces) crumbled goat cheese

Servings: persons

4 cups (1/2-inch) cubed peeled butternut squash
7 teaspoons extra-virgin olive oil, divided
1/2 cup walnuts, chopped
Cooking spray
1/2 teaspoon kosher salt, divided
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon adobo sauce
2 garlic cloves, thinly sliced
1/4 teaspoon black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (9-ounce) package baby arugula
1/2 cup (2 ounces) crumbled goat cheese

1
Preheat oven to 425u00b0.
2
Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a jelly-roll pan. Bake at 425u00b0 for 25 minutes or until tender.
3
Arrange walnuts on jelly-roll pan; coat with cooking spray. Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425u00b0 for 10 minutes or until toasted, stirring once.
4
Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.
5
Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add garlic; saute 1 minute. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.
6
Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.

1980

kcal

Calories

207

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups (1/2-inch) cubed peeled butternut squash, 7 teaspoons extra-virgin olive oil, divided, 1/2 cup walnuts, chopped, Cooking spray, and more.

Yes, Butternut Squash And Smoky Black Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butternut Squash And Smoky Black Bean Salad

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