Butternut Squash and Smoky Black Bean Salad
Prep time
Cook time
Total time
A sweet and spicy butternut squash and black bean salad, served on a bed of arugula and crumbled goat cheese.
Serves: 2 Large Salads
  • 2¼ cups butternut squash, peeled, cubed and cut into bite size pieces
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • Cooking spray
  • ½ tsp. olive oil
  • 1 garlic clove, thinly sliced
  • ¼ tsp. black pepper
  • 1 cup black beans, rinsed and drained
  • 4 cups baby arugula
  • 1 oz crumbled goat cheese
  • Dressing:
  • ½ tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • ½ tbsp. Dijon mustard
  • ½ tbsp. honey
  • ½ tsp. adobo sauce (Adobo Chili Peppers in a can)
  1. Preheat oven to 400F
  2. Line a baking sheet with parchment paper. Place butternut squash on prepared baking sheet, spray squash with cooking spray and sprinkle with salt and pepper. Mix, to make sure everything is coated. Bake in oven for 15 minutes, flip and bake for another 5-10 minutes until squash is fork tender.
  3. Meanwhile in a small bowl add ½ tbsp. olive oil, red wine vinegar, mustard, honey and adobo sauce. Whisk together until combined; set a side.
  4. Heat a medium nonstick skillet over medium heat. Add ½ teaspoon olive oil to pan. Add garlic; sauté for 1 minute. Add roasted squash, black pepper and beans; cook 3 minutes or until heated through.
  5. Remove from heat; stir in 1½ tablespoons adobo dressing; toss to coat.
  6. Combine remaining dressing with arugula; toss to coat. Divide arugula mixture evenly among 2 plates; top with bean mixture. Sprinkle evenly with cheese. Adapted from Cooking Light Magazine
Calorie per serving: 321.6, Fat: 12.4, Cholesterol: 7.5, Sodium: 121.5, Potassium: 595, Carbs: 42.6, Fiber: 10.7, Sugar: 8.7, Protein: 11.7
Nutrition Information
Serving size: ½ of recipe
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/11/08/butternut-squash-and-smoky-black-bean-salad/