Chipotle Black Bean and Butternut Squash Salad

Ingredients

the salad

• 3
  
  cups diced butternut squash (one small)
  
• 1
  
  tablespoon olive oil
  
• 
  
  salt and pepper
  
• 4
  
  cups cooked black beans (2-15 ounce cans)
  
• 1/2
  
  cup minced red onion
  
• 1/4
  
  cup chopped cilantro
  
• 1
  
  garlic clove
  
• 1/4
  
  cup roasted pepitas
  
• 1/4
  
  cup crumbled feta or goat cheese
  

the dressing

• 1/3
  
  cup vegetable oil
  
• 2
  
  garlic cloves, peeled
  
• 1/3
  
  cup fresh lime juice
  
• 1
  
  tablespoon honey
  
• 1
  
  chipotle chile in adobo
  
• 1/2
  
  teaspoon salt
  

Directions

the salad

1. Preheat the oven to 450 degrees. Toss the diced butternut squash with the oil, salt, and pepper. Roast in the oven 25-35 minutes until the squash begins to caramelize. Stir every 10 minutes or so to ensure even browning.
2. Put pepitas in a dry pan over medium heat. Stir frequently. Roast until pepitas begin to brown. They will pop and become roundish. Remove from heat and cool. You may want to make extra as a yummy snack.
3. In a large bowl, combine the black beans, onion, cilantro, and garlic. Add the roasted butternut squash. Toss with 1/2 of the dressing. Taste and add salt as needed. Cover and refrigerate for 1 hour to 1 day to let the flavors blend. To serve, toss salad again and top with feta and roasted pepitas.

the dressing

1. Place the oil and whole garlic cloves in a small saucepan. Simmer over medium heat until the garlic just begins to brown. Remove from heat and let cool slightly.
2. In blender, combine remaining dressing ingredients. Add the garlic and oil. Blend until smooth.