Butternut Squash and Smoky Black Bean Kale Salad
 
 
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
  1. 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.
  2. 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.
  3. When the squash is done roasting, toss it with the kale, black beans, and dressing. Serve topped with crumbled goat cheese.
Notes
Adapted from Cooking Light
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/09/butternut-squash-smoky-black-bean-salad.html