Chipotle-Spiked Winter Squash and Black Bean Salad
Featured Chef Adapted from www.foodandwine.com.
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Chipotle-Spiked Winter Squash and Black Bean Salad

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.

Prep.
Category: 
Side Dishes, Salads, Vegetables
Tags:
Vegan Dairy-free

Ingredients

For 6 Serving(s)

chipotle-spiked-winter-squash-and-black-bean-salad

  • 1 1/2 lb butternut squash
  • 3 T balsamic vinegar
  • 1 1/2 T Dijon mustard
  • 1 T maple syrup
  • 1 chipotle chile in adobo sauce
  • 2 T olive oil
  • salt
  • pepper
  • 1 bn watercress
  • 15 oz black beans
  • 3 scallion

Chipotle-Spiked Winter Squash and Black Bean Salad Directions

  1. 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. 
  2. 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. 
  3. 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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