Butternut squash salad with black beans and toasted walnuts is the seasonal fall salad you’ve been craving! Great as meal or a side dish on your holiday table.
**This post was updated with new photos in 2019**
Anyone in need of a last minute holiday dish? This butternut squash salad with smoky, chipotle black beans is light, healthy, easy to prepare, and is just the right combination of traditional and unique.
As you may have noticed, I’ve kind of become obsessed with butternut squash lately. Ever since Kelley chose it as the featured ingredient for Seasonal Potluck this month I’ve been constantly searching for ways to learn to love it.
Well, it’s happening. I’m loving it! Who knew?
Just like with sweet potatoes, I’ve found that butternut squash is awesome if you make it spicy. I’ve also found that it is perfect for baking and have been substituting it in every pumpkin recipe I can find.
Sure, “squash bread” doesn’t have the same appeal as “pumpkin bread”, but I assure you its just as delicious.
Butternut Squash Salad with Black Beans and Walnuts
This year I’m growing butternut squash in my garden for the first time. Beyond the holidays, this salad is now in regular rotation in our house. The textures are to die for, and The Hubs loves it because it’s spicy! I like to make it as a main course salad on busy nights when I’m short on time.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Butternut Squash Salad with Black Beans and Walnuts
Butternut squash salad with black beans and toasted walnuts is the seasonal fall salad you've been craving! Great as meal or a side dish on your holiday table.
Ingredients
- 4 cups butternut squash cubed into 1/2 inch pieces
- 7 teaspoons extra-virgin olive oil divided
- 1/2 cup walnuts chopped
- Cooking spray
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon adobo sauce
- 2 garlic cloves thinly sliced
- 15 oz can black beans rinsed and drained
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- salt and pepper
Instructions
- Preheat oven to 425°.
Toss squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Spread into an even layer on a baking sheet, and cook for 25-30 minutes until tender.
On a separate baking sheet, spray walnuts with cooking spray. Cook until toasted, about 10 minutes.
Whisk together 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl. Set aside.
Heat remaining oil in a large skillet over medium heat. Add garlic; sauté 1 minute. Add squash and beans. Sprinkle with salt and pepper and cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.
- 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.
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