Butternut Squash and Black Bean Kale Salad

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red wine vinegar

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Adobo fresco

  1 tbsp or 18g

• Garlic

  Raw

  2 clove or 6g

• Kale

  Raw

  1 ½ cup, chopped or 100g

• Black beans

  Mature seeds, cooked, boiled, without salt

  2 cup or 344g

• Goat cheese

  Semisoft type

  ½ cup or 123g

Directions

1. 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.
2. 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.
3. When the squash is done roasting, toss it with the kale, black beans, and dressing. Serve topped with crumbled goat cheese. Enjoy!