Roasted Acorn Squash and Black Bean Salad
Just because summer is over doesn’t mean that fresh salads are off the table. Try this lovely, fall-inspired Roasted Acorn Squash and Black Bean Salad.
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
Squash:
- 1 acorn squash, peeled and cubed
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon salt
Salad:
- 1 cup romaine lettuce, chopped
- 3 handfuls spinach
- ½ cup cooked black beans, drained and rinsed if canned
- 2 tablespoons red onion, finely chopped
- ¼ cup Parmesan cheese, shaved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons garlic powder
- ¼ teaspoon salt
- 1 teaspoon Italian seasoning
Instructions
- For the squash: Preheat oven to 400 degrees. Place the squash on a baking sheet and toss with oil and salt. Roast for 25 minutes. Remove from oven and allow to cool for 10 minutes.
- For the salad: In a large bowl, combine the lettuce, spinach, beans, onion and cheese. Add the cooled squash.
- In a separate smaller bowl, whisk together the oil, vinegar, garlic powder, salt and seasoning. Pour vinaigrette over the salad and toss to combine. Serve immediately.
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