Chipotle-Spiked Winter Squash and Black Bean Salad

Serving size:
 6 Servings


    • 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
    • salt
    • pepper
    • 1 bn
    • watercress (washed, dried, tough stems removed)
    • 15 oz
    • black beans (canned, rinsed and drained)
    • 3
    • scallion (thinly sliced, white and green parts)
30 minutes
Ready in
30 minutes


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.

Adapted from


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.


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