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Warm Vegetable and Bean Salad with Chili-Lime Dressing

Warm Vegetable and Bean Salad with Chili-Lime Dressing

This recipe will warm up your salad game! You get the sweetness of the roasted butternut squash, a good dose of fiber from the kidney beans and a satisfying crunch with the pumpkin seeds. The chili lime dressing brings it all together with a hint of fresh citrus and a little kick of spice. You can add in your favorite protein or keep it plant based.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: lunch, Salad
Ingredients Method Notes

Ingredients
  

  • 2 cup butternut squash cubed
  • 1 Tbs olive oil
  • 1 1/2 cup kidney beans canned, drained and rinsed
  • 1/2 cup onion sweet, chopped
  • 1/2 cup corn kernels
  • 1 cup cilantro fresh, chopped
  • 1/2 cup pumpkin seeds
  • 3 limes juiced
  • 1/4 cup olive oil
  • 1/4 tsp chili powder
  • 1/4 tsp cumin ground
  • salt to taste
  • black pepper to taste

Method
 

Prep
  1. Preheat oven to 400°F
  2. Cube butternut squash or purchased pre-cut
  3. Drain and rinse beans
  4. Chop onion and cilantro
  5. Juice limes
Make
  1. Toss squash with 1 tablespoon olive oil and place on parchment-lined baking sheet. Roast in oven for 20 minutes or until squash is soft with brown edges.
  2. Meanwhile add beans, onion, corn, cilantro, and pepitas to a large bowl.
  3. In a mason jar, add lime juice, 1/4 cup olive oil, chili powder, and cumin. Shake vigorously to combine.
  4. Once squash is cooked through, add to bowl and toss with dressing. Serve warm over arugula.

Notes

Nutrition Facts: Calories 322 Total Fat 25g Saturated Fat 4g Sodium 32mg Total Carbohydrates 24g
Dietary Fiber 6g Total Sugars 4g Protein 7g Calcium 69mg Iron 2mg Potassium 581mg