Butternut Squash And Smoky Black Bean Salad
This recipe is from January 2012 Cooking Light magazine. The dressing on the salad has a real kick from the adobe sauce. It is nicely balanced by the sweet butternut squash and nuts.
- 4 cups (1/2-inch) cubed peeled butternut squash
- 7 tsp extra-virgin olive oil, medicine medicine divided
- 1/2 cup candied walnuts or pecans (you can find in the produce aisle with the salad toppings)
- 2 Tb red wine vinegar
- 1 Tb Dijon mustard
- 1 Tb honey
- 1 Tb adobo sauce (the sauce from a can of adobe chile peppers- you can find near the salsa)
- 2 garlic cloves, viagra buy thinly sliced
- 1/4 tsp black pepper
- 1 (15-ounce) can black beans, buy rinsed and drained
- 1 (9-ounce) package baby arugula
- 1/2 cup (2 ounces) crumbled goat cheese
- Preheat oven to 425°. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a baking pan. Bake at 425° for 25 minutes or until tender.
- 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 tsp 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.
- 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.