Butternut Squash and Smoky Black Bean Salad

Great weeknight recipe. I peeled and chopped the butternut squash in the time it took to heat the oven, and everything else came together quickly during the squash cooking time. Next time I will chop up a full chipotle to sauté with the garlic (in addition to the adobo in the dressing), because a little extra kick can't hurt!

Very tasty! I cooked the soaked beans (I use dry beans) and the squash the previous day so it took only about 20 min. to prepare.

i was worried there was not enough dressing because it didn't look 'wet' enough, but there was plenty of spciy smokey flavor in this light yet filling dish.

This was a nice recipe. I used white beans as that was what I had on hand but aside from that I did not vary the recipe . We found it a bit spicy but not unbearable. I'm not sure if I would make it again but we finished our dinners.

This is fantastic. Fed this to my husband who doesn't like anything that is good for him. He loved it!!! I added a little sugar to the dressing and had to use kale instead of arugula. I will be serving leftovers with some grilled chicken strips on it.

Excellent! I substituted maple syrup for the honey, added some roasted red peppers and served over butter lettuce.Will definitely make this again.

We absolutely love this recipe! I make it almost every week when I can find butternut squash that is already peeled and wrapped in cellphone at the grocery store, which cuts down on the preparation time. I often make it as my main entree when my husband is at a business dinner and it is just me. Otherwise, I serve grilled chicken with it. We love the smoky, earthy flavor with the black beans and squash. I made it for my adult daughter and she loved it too.

Adobo makes everything better, if you ask me! I added a can of corn to the veggies, and used feta instead of goat cheese. I also grilled some chicken and tossed it in the dressing, but this would have been filling enough even without the meat! Delish!