This Roasted Butternut Squash Salad with Black Beans is perfect for chip-dipping or enjoying on top of a big bowl of greens. It’s so flavorful and healthy.
March is always an interesting month. In some parts of the country, spring is in full swing,, and the temperatures are in the 70s and 80s, while other parts are freezing cold and still getting tons of snow. This Roasted Butternut Squash Salad with Black Beans is perfect for both types of weather!
It’s packed with cozy roasted butternut squash, so it’s hearty enough if you have two feet of snow in your front yard. However, it’s also great as a cold salad if you want something a little lighter.
This Roasted Butternut Squash Salad is really versatile. You can eat it as a side dish, dip it with chips, or top it onto a bed of greens for a filling salad. I personally love to dip chips into it because it has some other nice Mexican-style ingredients and flavors.
Why Your Body Will Love This Hearty Salad
- Digestive Health – Butternut squash’s high fiber content helps blood sugar levels, digestive flow, and weight management. Fiber also helps carry out the not-so-good cholesterol in the blood. Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
- Eye Health – Butternut squash contains antioxidants like Vitamins A, C, and E, which promote eye health, from cataract prevention to night blindness to macular degeneration. Avocado is high in the antioxidant lutein, which helps reduce the risk of cataracts and muscular degeneration.
Roasted vegetables are one of my favorite things to prepare this time of year. I have an entire post on exactly how to roast butternut squash, so if you aren’t familiar with it, make sure to check it out! If you can’t find butternut squash or don’t like it, you can substitute sweet potato.
Butternut Squash Salad Recipe Ingredients
- Beans – This recipe calls for one (15 oz) can of black beans (or 1 1/2 cups).
- Vegetables – Red onion, avocado, and butternut squash. I used one medium-sized butternut squash, peeled and diced (see this post for how to roast butternut squash).
- Cilantro leaves
- Lime – Both the juice and zest of one lime.
- Garlic – Fresh garlic, minced.
- Spices – Chili powder and cumin.
- Olive oil
- Salt and pepper
How To Make This Bean and Squash Salad
This Roasted Butternut Squash Salad with Black Beans also works great as a make-ahead recipe. It’s delicious both warm and cold, so you can keep it in the refrigerator for up to three days. If making ahead, I suggest leaving out the avocado until ready to serve.
- Preheat the oven to 400 degrees F. On a large sheet pan, toss together butternut squash cubes, 2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast the butternut squash until fork tender and starting to caramelize, 40-50 minutes.
- Add butternut squash to a large bowl with all the remaining ingredients and mix until combined. Enjoy the salad immediately or refrigerate it for up to 3 days.
- I like to eat this salad with chips or on top of a big bowl of greens!
Roasted Butternut Squash Salad with Black Beans Recipe Tips
- You can easily substitute sweet potato for the butternut squash if you like.
- This salad can be made in advance and refrigerated for up to three days. Be sure to leave out the avocado until ready to serve.
- Check out my post on how to roast butternut squash if you aren’t familiar.
- Feel free to alter the ingredient amounts if you prefer more or less of any of them.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Hearty Salad Recipes?
Protein Packed Three Bean Quinoa Salad
Fall-Inspired Mason Jar Salads
Rice and Chickpea Salad with Peanut Sauce
Tabouli-Inspired Orzo Salad with Chickpeas
Print
Roasted Butternut Squash Salad with Black Beans
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
Description
This Roasted Butternut Squash Salad with Black Beans is full of flavor and perfect for eating with chips or topping your greens with!
Ingredients
- 1 medium sized butternut squash, peeled and diced (see this post for how to roast butternut squash)
- 3 teaspoons olive oil, divided
- Salt and pepper
- 1 (15 oz) can black beans (or 1 1/2 cups)
- 1/3 cup diced red onion
- 1 large avocado, diced
- 1 handful cilantro leaves, chopped
- Juice and zest of 1 large lime
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Pre-heat oven to 400 degrees F. On a large sheet pan toss together butternut squash cubes, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast butternut squash until fork tender and starting to caramelize, 40-50 minutes.
- Add butternut squash to a large bowl along with all the remaining ingredients and mix until combined. Enjoy salad immediately or refrigerate up to 3 days.
- I like to eat this salad either with chips or on top of a big bowl of greens!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Salad, Vegan, Gluten Free
- Method: Stovetop
- Cuisine: American, Mexican
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