Butternut Squash and Smoky Black Bean Salad

• Vegetarian

• Produce

  • 2 cups Black beans, cooked
  • 1 Butternut squash, peeled, seeded, and cubed (1/2-inch pieces, medium
  • 2 Garlic cloves
  • 1 large bunch Lacinato kale, slices thin

• Condiments

  • 1 tbsp Adobo sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Goat cheese

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (1/2-inch pieces)
• 3 tbsp olive oil, divided
• salt and black pepper, to taste
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tbsp adobo sauce
• 2 garlic cloves, thinly sliced
• 2 cups cooked black beans
• 1 large bunch lacinato kale, stemmed and cut into thin slices
• ½ cup goat cheese, crumbled

Directions

• Heat oven to 400. In a large bowl, toss together the butternut squash, 1 tbsp olive oil, and salt and black pepper to taste. Spread out on a parchment-lined baking sheet and roast for 20-30 minutes, or until tender. Set aside.
• In a small bowl, stir together ½ tsp salt, red wine vinegar, dijon mustard, honey, adobo sauce, garlic cloves, and ¼ tsp black pepper. Taste for seasoning. Set aside.
• When the squash is done roasting, toss it with the kale, black beans, and dressing. Serve topped with crumbled goat cheese.

Nutrition