Good Eats!

Butternut Squash & Black Bean Salad

We are not new to the kale bandwagon, but most of the time I cook it and it’s mixed into a dish or we blend it in a smoothie.  This is the first kale salad that we’ve tried that I really liked.  Luckily, my local Harris Teeter’s produce department has already done the work and offers peeled, seeded & cubed butternut squash all ready to go.  I took the shortcut and grabbed some pre-washed kale too.  Don’t judge – it was a long day!  I was pleasantly surprised at how much I liked this salad.  Since I didn’t have a lot of time I didn’t really let the squash cool so the goat cheese kinda melted a bit.  Next time, I think I might try to let it cool a little more first.  This is a great fall salad!


  • 1 medium butternut squash, peeled, seeded, and cubed (1/2-inch pieces)
  • 3 tbsp olive oil, divided
  • salt and black pepper, to taste
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp adobo sauce
  • 2 garlic cloves, thinly sliced
  • 2 cups cooked black beans
  • 1 large bunch 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, stir 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.

Source:  Eats Well with Others


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