BUTTERNUT SQUASH AND BLACK BEAN SALAD

BUTTERNUT SQUASH AND BLACK BEAN SALAD image

Categories Squash

Yield 4

Number Of Ingredients 24

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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
Preheat oven to 425°.
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.
Sidney Fry, MS, RD, Cooking Light
JANUARY 2012

Steps:

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. Preheat oven to 425°. 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. 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. Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk. 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. 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. Sidney Fry, MS, RD, Cooking Light JANUARY 2012