Rating: 4.5 stars
21 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Sidney Fry, MS, RD
Recipe by Cooking Light January 2012

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
47 mins
total:
47 mins
Yield:
Serves 4 (serving size: 2 cups arugula, 3/4 cup bean mixture, 2 tablespoons nuts, and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

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

  • 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.

  • 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.

Nutrition Facts

369 calories; fat 20.1g; saturated fat 4g; mono fat 7.1g; poly fat 7.8g; protein 10.7g; carbohydrates 39.8g; fiber 10.2g; cholesterol 10mg; iron 4.5mg; sodium 544mg; calcium 170mg.
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