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
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Preheat oven to 425°.
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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.
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On a separate baking sheet, spray walnuts with cooking spray. Cook until toasted, about 10 minutes.
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Whisk together 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl. Set aside.
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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.
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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.