Butternut Squash Taco Salad
Ingredients
-
3
cups
chopped butternut squash
-
1
tbsp
extra virgin olive oil
-
½
tsp
chili powder
-
15
oz
can black beans
-
2
medium
radishes
-
2
medium
scallions
-
1½
cups
cherry tomatoes
-
1
medium
avocado
-
2
tbsp
citrus vinaigrette
-
½
tsp
salt
-
Fresh
cilantro for garnish
-
arugula for plating
Instructions
- Preheat the oven to 375°F.
- Place the chopped butternut squash in a roasting pan, drizzle with olive oil, and sprinkle with ¼ tsp chili powder.
- Roast for about 25 minutes, stirring every 10 minutes until tender.
- Meanwhile, drain and rinse the black beans, then warm them in a skillet with the remaining ¼ tsp chili powder.
- Prepare the radishes, scallions, tomatoes, and avocado in a large bowl and dress with citrus vinaigrette.
- Once the squash is done, let it cool for 10 minutes, then combine with the black beans and salt.
- Add the radish mixture to the squash and beans, stirring gently.
- Serve on a bed of arugula on plates.
Nutrition Facts (estimated)
Servings
6
Calories
203
Total fat
10g
Total carbohydrates
25g
Total protein
6g
Sodium
479mg
Cholesterol
0mg
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