Chipotle Black Bean and Butternut Squash Salad

November 6, 2011


Author Notes: My yearnings for the light flavors of summer brought me to dream up this side dish salad. So often when I make winter veggies, they are hot and rich. The beauty of this salad is that it celebrates butternut squash, a classic fall and winter vegetable, but tastes very light and fresh. Instead of the traditional approaches of blending it into a savory soup or other hot preparation, the squash is roasted then tossed with black beans, onions, cilantro, and a sweet and smoky chipotle dressing. Serve the salad room temperature garnished with roasted pepitas (hulled pumpkin seeds) and feta or goat cheese. You can view the recipe on my blog as well: http://mypantryshelf.com/2011/01/19/chipotle-black-bean-and-butternut-squash-salad/My Pantry Shelf

Serves: 6

Ingredients

the salad

  • 3 cups diced butternut squash (one small)
  • 1 tablespoon olive oil
  • salt and pepper
  • 4 cups cooked black beans (2-15 ounce cans)
  • 1/2 cup minced red onion
  • 1/4 cup chopped cilantro
  • 1 garlic clove
  • 1/4 cup roasted pepitas
  • 1/4 cup crumbled feta or goat cheese

the dressing

  • 1/3 cup vegetable oil
  • 2 garlic cloves, peeled
  • 1/3 cup fresh lime juice
  • 1 tablespoon honey
  • 1 chipotle chile in adobo
  • 1/2 teaspoon salt

Directions

the salad

  1. Preheat the oven to 450 degrees. Toss the diced butternut squash with the oil, salt, and pepper. Roast in the oven 25-35 minutes until the squash begins to caramelize. Stir every 10 minutes or so to ensure even browning.
  2. Put pepitas in a dry pan over medium heat. Stir frequently. Roast until pepitas begin to brown. They will pop and become roundish. Remove from heat and cool. You may want to make extra as a yummy snack.
  3. In a large bowl, combine the black beans, onion, cilantro, and garlic. Add the roasted butternut squash. Toss with 1/2 of the dressing. Taste and add salt as needed. Cover and refrigerate for 1 hour to 1 day to let the flavors blend. To serve, toss salad again and top with feta and roasted pepitas.

the dressing

  1. Place the oil and whole garlic cloves in a small saucepan. Simmer over medium heat until the garlic just begins to brown. Remove from heat and let cool slightly.
  2. In blender, combine remaining dressing ingredients. Add the garlic and oil. Blend until smooth.

More Great Recipes:
Salad|Vegetable|Bean|Make Ahead|Winter|Fall|Vegetarian|Gluten-Free|Side

Reviews (7) Questions (0)

7 Comments

aargersi November 7, 2011
I am eating this right now! It is SO GOOD! The dressing is amazing. Thank you so much for posting!!
 
Author Comment
My P. November 8, 2011
I am so glad you like it!
 
aargersi November 12, 2011
I am having the last of it for breakfast with a poached egg. I am addicted!!!
 
susan G. November 6, 2011
This sounds like the right transition from snow on the ground fall to deep winter. The dressing is the clincher.
 
lorigoldsby November 6, 2011
I love this with red quinoa! <br />
 
aargersi November 6, 2011
Yum! Love this! The dressing sounds amazing - love the tart / sweet / smoky / heat combo
 
Author Comment
My P. November 6, 2011
Thanks aargersi! The dressing is one of my favorites. I use it on green salads as well.