Butternut Squash and Smoky Black Bean Salad

Photo: Johnny Autry; Styling: Cindy Barr

You'll find chipotle chiles canned in adobo sauce on the Latin food aisle. Use just the sauce here; reserve chiles for another use.

Yield: Serves 4 (serving size: 2 cups arugula, 3/4 cup bean mixture, 2 tablespoons nuts, and 2 tablespoons cheese)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 47 Minutes
Total: 47 Minutes

Nutritional Information

Amount per serving
  • Calories: 369
  • Fat: 20.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 7.8g
  • Protein: 10.7g
  • Carbohydrate: 39.8g
  • Fiber: 10.2g
  • Cholesterol: 10mg
  • Iron: 4.5mg
  • Sodium: 544mg
  • Calcium: 170mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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. 4. Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.
  5. 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. 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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