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.
|1 1⁄2 lb||butternut squash (peeled, cut into 1/2-inch dice)|
|3 T||balsamic vinegar|
|1 1⁄2 T||Dijon mustard|
|1 T||maple syrup|
|1||chipotle chile in adobo sauce (drained, seeded, and minced)|
|2 T||olive oil|
|1 bn||watercress (washed, dried, tough stems removed)|
|15 oz||black beans (canned, rinsed and drained)|
|3||scallion (thinly sliced, white and green parts)|
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.