Sweet, spicy, smoky, and earthy is the best way to describe this butternut squash salad with smoky black beans.
Yield: 4 servings
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
Instructions
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.