Butternut Squash and Smoky Black Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You'll find chipotle chiles canned in adobo sauce on the Latin food aisle. Use just the sauce here; reserve chiles for another use. 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 |
Directions:
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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