Butternut Squash and Smoky Black Bean Salad

Anyone in need of a last minute holiday dish? This butternut squash and smoky black bean salad 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, its 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 (recipe to come soon!) If you have an awesome butternut squash recipe you want to share, be sure to link it up over at Seasonalpotluck.com

Butternut Squash and Smoky Black Bean Salad recipe from Cooking Light 

• 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 425°.
2. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a jelly-roll pan. Bake at 425° 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 425° 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; sauté 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.

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