Salad with Butternut Squash and Smoky Black Beans

By á-51418

Ingredients

• 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

Step 1

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.