Butternut Squash and Black Bean Kale Salad

Butternut Squash and Black Bean Kale Salad Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 413 Calories
Tags:vegetarian |


1 Medium (1 lb) Squash
3 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
2 Tbsp Red Wine Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Honey
1 Tbsp Adobo Fresco
2 Clove Garlic
1 1/2 Cup, chopped Kale
2 Cup Black Beans
1/2 Cup Goat Cheese


Heat oven to 400 degrees F.

In a large bowl, toss together the butternut squash, 1 tbsp of the 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 ½ tsp salt, red wine vinegar, dijon mustard, honey, adobo sauce, garlic cloves, and ¼ tsp black pepper.

Taste for seasoning.

Set dressing aside

When the squash is done roasting, toss it with the kale, black beans, and dressing.

Serve topped with crumbled goat cheese.



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