This salad has quickly become one of my favorites to make on Sunday and eat throughout the week, because it holds up perfectly in the fridge and is easily reheated. The smoky spice from the chipotles in adobo is a perfect compliment to the sweet butternut squash and earthy black beans. I’ve been loving it warmed up and served over a bed of arugula with some crispy chipotle tofu on the side, and for the omnivores out there I’d swap the tofu out for some simple baked chicken or pork, and use the rest of the dressing to spice it up!
Smoky Black Bean & Butternut Squash Salad
Serves 4 as a side, 2 as a meal-sized salad
adapted from Eats Well With Others
1 medium butternut squash, peeled, seeded and cut into 1″ cubes
1 1/2 cups (or 1 can) cooked black beans, drained and rinsed
1/2 small red onion, thinly sliced
2 tbsps tahini
1 chipotle in adobo, finely diced
1/2 tsp minced garlic
1 tsp maple syrup
1/4 c water
salt & pepper to taste
Preheat oven to 425* F
On a parchment lined baking sheet, sprinkle the cubed squash with salt and pepper, and roast in the oven for 25-30 minutes
While the squash is roasting, make the dressing by combining all of the ingredients in a shaker bottle or whisk to combine. If the dressing seems too thick, add a tablespoon more water.
To assemble the salad, stir together the cooked squash, black beans, red onion and most of the dressing in a serving bowl. If planning to eat the salad throughout the week, reserve some of the dressing and use as needed to loosen up the salad later.
Serve over arugula or other greens, with a side of your favorite protein!
The salad will keep in the refrigerator for 5-6 days, just stir in some of the reserved dressing and reheat to enjoy later!