Spiced Black Bean & Roasted Butternut Squash Salad with Lime Vinaigrette
This vibrant salad features stovetop-spiced black beans and tender roasted butternut squash, tossed with crisp veggies and a zesty lime vinaigrette. It's a hearty and flavorful meal perfect for a quick lunch or dinner.
- 2 cups canned black beans, drained and rinsed
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 4 cups baby spinach or mixed greens
- 3 tbsp lime juice
- 1 tsp honey
- 1 clove garlic, minced
- 0.25 cup feta cheese, crumbled (optional)
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Instructions
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add cubed butternut squash, season with half the salt and pepper, and cook, stirring occasionally, until golden and tender.
⏱️ 10 minutes 🌡️ Medium heatPush squash to one side of the pan. Add remaining olive oil, black beans, smoked paprika, cumin, and remaining salt and pepper. Sauté beans and squash together until beans are warmed and fragrant.
⏱️ 5 minutes 🌡️ Medium heatIn a small bowl, whisk together lime juice, honey, and minced garlic to make the vinaigrette.
⏱️ 1 minuteIn a large serving bowl, combine spinach or mixed greens, cherry tomatoes, red onion, cilantro, and the warm bean-squash mixture. Drizzle with lime vinaigrette and toss gently.
⏱️ 1 minuteTop with crumbled feta cheese if using. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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