A lovely fall salad with ingredients that you likely already have in your kitchen.
Recipe from Joanne Eats Well With Others.
-1 medium butternut squash, peeled, seeded, and cubed (1/2-inch pieces)
-3 tablespoon olive oil, divided
-salt and black pepper, to taste
-2 tbsp red wine vinegar
-1 tablespoon dijon mustard
-1 tablespoon honey
-1 tablespoon adobo sauce
-2 garlic cloves, thinly sliced
-2 cups cooked black beans
-1 large bunch lacinato kale, stemmed and cut into thin slices
-1/2 cup goat cheese, crumbled
Heat oven to 400. In a large bowl, toss together the butternut squash, 1 tbsp olive oil, and salt and black pepper to taste. Spread out on a parchment-lined baking sheet and roast for 20-30 minutes, or until tender. Set aside.
In a small bowl make the vinaigrette by stirring together 1/2 tsp salt, red wine vinegar, dijon mustard, honey, adobo sauce, garlic cloves, and 1/4 tsp black pepper. Taste for seasoning. Set aside.
When the squash is done roasting, toss it with the kale, black beans, and dressing. Serve topped with crumbled goat cheese.
This salad was so easy to make, we roasted the squash the night before and then tossed everything together the next day before we went to work. Don't be afraid of the adobo sauce in the vinaigrette, it helps to make the black beans smoky without adding too much spice.