Butternut Squash and Smoky Black Bean Salad

22 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
47 Mins
Total Time
47 Mins
Yield
Serves 4 (serving size: 2 cups arugula, 3/4 cup bean mixture, 2 tablespoons nuts, and 2 tablespoons cheese)
By Sidney Fry, MS, RD
January 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 369
  • Fat 20.1g
  • Satfat 4g
  • Monofat 7.1g
  • Polyfat 7.8g
  • Protein 10.7g
  • Carbohydrate 39.8g
  • Fiber 10.2g
  • Cholesterol 10mg
  • Iron 4.5mg
  • Sodium 544mg
  • Calcium 170mg

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 4

Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.

Step 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.

Step 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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Ratings & Reviews

Delicious!

Bullymama
August 11, 2015
I used a combination of spinach and arugula, omitted the garlic, and substituted maple syrup for the honey. I'll make this again soon.

LFiliatreau's Review

jacnmac1
July 27, 2014
This recipe is awesome. I made it for the first time a few weeks ago and have taken it for lunch four or five times since. I used chili beans the first time I made it because I was out of black beans and also added a little extra adobo sauce while cooking the vegetables. I threw in some zucchini as well. Turned out great!

Donnamaz's Review

Meejoy
May 06, 2014
N/A

sukeedog's Review

ChantalSt
April 06, 2014
This was a bit bland given all the awesome reviews. The roasted squash was yummy, especially with the goat cheese, but the whole thing just didn't come together for us.

jwinkelman's Review

Dorseyl
February 20, 2014
N/A

Dorseyl's Review

kristymos
December 24, 2013
Absolutely delicious! I made this last night with delicate squash instead of butternut because dang, those things are hard to cut, and it turned out to be amazing! The dressing is simple but really tasty and the walnuts and cheese are the perfect accent to the smokiness of the rest of the dish. Will definitely be making this again!

EvilCheshireCat's Review

EvilCheshireCat
September 07, 2013
Such a wonderful blend of flavors!!! I really enjoyed this recipe!

kristymos's Review

lizzie924
July 30, 2013
With the hubby and kiddos out of town, this is my kind of meal. It was WONDERFUL. A great vegetarian alternative. Will make a few great leftover lunches the next few days. Fantastic!!!

JessicaNat's Review

mojavejen
May 19, 2013
N/A

greyout's Review

SweetE525
January 13, 2013
N/A