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Chipotle-Spiked Winter Squash and Black Bean Salad

Yield
Servings
Prep time
30 mins
Courses
Side dishes | Salads | Vegetables
Special Diets
Vegan
Food Allergies
Dairy-free
Source

Adapted from www.foodandwine.com.

Description

This is a simple, hearty, wholesome salad. You might try doubling the dressing so you have some left over - it would be perfect on a green salad as well as this one.

Ingredients

1 1⁄2 lbbutternut squash (peeled, cut into 1/2-inch dice)
3 Tbalsamic vinegar
1 1⁄2 TDijon mustard
1 Tmaple syrup
1 chipotle chile in adobo sauce (drained, seeded, and minced)
2 Tolive oil
  salt
  pepper
1 bnwatercress (washed, dried, tough stems removed)
15 ozblack beans (canned, rinsed and drained)
3 scallion (thinly sliced, white and green parts)

Instructions

Set the cubed squash in a steamer insert and set over a pot of boiling water. Cover and steam until tender, 8-10 minutes. Set aside to cool. 

In a small bowl, whisk together the vinegar, mustard, maple syrup, and chipotle chile, and a pinch of salt and pepper. While whisking, drizzle in the olive oil, and whisk until emulsified. 

In a large bowl, combine the watercress, black beans, and scallions. Fold in the butternut squash, and add the dressing. Toss gently to coat. Taste, and adjust the seasoning if needed. Serve.