Butternut Squash and Smokey Bean Salad

You'll find chipotle chiles canned in adobo sauce in the Latin food aisle. Use just the sauce here, reserve chiles for another use. Or use the internet to get ideas and create your own homemade sauce.


4 cups (1/2-inch) cubed peeled butternut squash
7 teaspoons extra-virgin olive oil, divided
1/2 cup walnuts, chopped
Cooking spray (or just a little more olive oil)
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
8 oz baby spinach
1/2 cup (2 ounces) crumbled goat cheese


Preheat oven to 425F. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a pan. Bake at 425F for 25 minutes or until tender. (I baked for at least 40 mins or until edges start to brown)

Arrange walnuts on separate pan; coat with cooking spray (or olive oil). Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425F 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; saute 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 spinach; toss to coat. Divide spinach mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.

Source: Cooking Light Magazine