ROASTED BUTTERNUT SQUASH & BLACK BEAN SALAD

by Miggs McTaylor 

Ingredients

SAUCE

  • 1/2 cup vegetable stock
  • 1 teaspoon smoked paprika
  • 1 teaspoon cornstarch
  • 2 Tablespoons lemon juice, keep lemon zest for garnish
  • 1/2 cup finely chopped parsley
  • 1/8 teaspoon ground white pepper
  • Flaky sea salt for seasoning if desired

 

SALAD

  • 1 medium butternut squash - approximately 1 1/4 -1 1/2lb
  • 16 cherry tomatoes - halved
  • 1 1/2 cups cooked black beans – cook your own or use a canned variety that has no added salt or sugar
  • 2 cups arugula
  • 1 roasted red bell pepper – use a no-oil or sugar variety if jarred
  • 1/2 medium red onion
  • Aged white balsamic vinegar or white wine vinegar with a dash of agave syrup 

Directions

  1. Pre- heat oven to 350°F/180°C 
  2. All ingredients can be prepared ahead individually and assembled just before serving, Butternut squash, black beans and cherry tomatoes are delicious warm or cold. 
  3. Quick pickled red onion - thinly slice into slivers - put in a small bowl or cup and cover with a mixture of 2 to 3 Tablespoons of aged white balsamic vinegar mixed with the same amount cold water. Set aside to lightly pickle; the longer they are left, the more intense flavor and brighter the color. 
  4. Dressing - using a small pot, bring the vegetable stock to a gentle simmer, mix in smoked paprika and ground white pepper. Mix the cornstarch with a little cold water to make a paste; add this to the vegetable stock while stirring to thicken it slightly. 
  5. Butternut squash - Wash the skin, trim off stem, halve lengthwise and scoop out the seeds. Cut into 12-16 long wedges. Using a pastry brush, brush a thin coating of the dressing onto each wedge, arrange on a parchment lined baking tray and roast in the oven until just cooked, about 20-30 minutes. 
  6. Cherry tomatoes - cut each tomato in half and place on parchment-lined baking tray. Roast in the oven until they are just beginning to shrivel but are still moist, about 15-20 minutes. 
  7. Black beans – add 2 Tablespoons of lemon juice and finely chopped parsley to the dressing. Gently stir black beans, coating them in the dressing. Season to taste. 
  8. Roasted red bell pepper - remove any seeds and cut into thin strips 
  9. Arugula - wash and dry before using 
  10. To make your salad, spread a layer of beans on your serving platter, scatter with arugula, wedges of butternut squash, slivers of roasted red bell pepper, pickled onion and cherry tomatoes. Keep layering until you have used up the ingredients. Garnish with lemon zest. 
  11. VARIATIONS: Use lime juice, coriander and chipotle chilli powder instead of lemon juice, parsley and smoked paprika. 

Note

This colorful salad combines roasted butternut squash, red bell pepper and sweet cherry tomatoes with hearty black beans. The quick-pickled red onions add acidity and the arugula adds a nice peppery bite. 

 

ABOUT THE CHEF

Miggs

Miggs McTaylor is a New Zealand trained professional chef. She is currently working and traveling in Scotland. Miggs became a botanical cuisine specialist after completing the eCornell Plant Based Nutrition Certificate and Rouxbe’s Plant-Based Professional course. 

Learn more about Miggs at: www.callmeishbel.com 

Follow her at: www.facebook.com/CallmeIshbel and www.instagram.com/callmeishbel 

More in this category:

« Andalusian Asparagus Salad
  • Ingredients:

    SAUCE

    • 1/2 cup vegetable stock
    • 1 teaspoon smoked paprika
    • 1 teaspoon cornstarch
    • 2 Tablespoons lemon juice, keep lemon zest for garnish
    • 1/2 cup finely chopped parsley
    • 1/8 teaspoon ground white pepper
    • Flaky sea salt for seasoning if desired

     

    SALAD

    • 1 medium butternut squash - approximately 1 1/4 -1 1/2lb
    • 16 cherry tomatoes - halved
    • 1 1/2 cups cooked black beans – cook your own or use a canned variety that has no added salt or sugar
    • 2 cups arugula
    • 1 roasted red bell pepper – use a no-oil or sugar variety if jarred
    • 1/2 medium red onion
    • Aged white balsamic vinegar or white wine vinegar with a dash of agave syrup 
  • Directions:
    1. Pre- heat oven to 350°F/180°C 
    2. All ingredients can be prepared ahead individually and assembled just before serving, Butternut squash, black beans and cherry tomatoes are delicious warm or cold. 
    3. Quick pickled red onion - thinly slice into slivers - put in a small bowl or cup and cover with a mixture of 2 to 3 Tablespoons of aged white balsamic vinegar mixed with the same amount cold water. Set aside to lightly pickle; the longer they are left, the more intense flavor and brighter the color. 
    4. Dressing - using a small pot, bring the vegetable stock to a gentle simmer, mix in smoked paprika and ground white pepper. Mix the cornstarch with a little cold water to make a paste; add this to the vegetable stock while stirring to thicken it slightly. 
    5. Butternut squash - Wash the skin, trim off stem, halve lengthwise and scoop out the seeds. Cut into 12-16 long wedges. Using a pastry brush, brush a thin coating of the dressing onto each wedge, arrange on a parchment lined baking tray and roast in the oven until just cooked, about 20-30 minutes. 
    6. Cherry tomatoes - cut each tomato in half and place on parchment-lined baking tray. Roast in the oven until they are just beginning to shrivel but are still moist, about 15-20 minutes. 
    7. Black beans – add 2 Tablespoons of lemon juice and finely chopped parsley to the dressing. Gently stir black beans, coating them in the dressing. Season to taste. 
    8. Roasted red bell pepper - remove any seeds and cut into thin strips 
    9. Arugula - wash and dry before using 
    10. To make your salad, spread a layer of beans on your serving platter, scatter with arugula, wedges of butternut squash, slivers of roasted red bell pepper, pickled onion and cherry tomatoes. Keep layering until you have used up the ingredients. Garnish with lemon zest. 
    11. VARIATIONS: Use lime juice, coriander and chipotle chilli powder instead of lemon juice, parsley and smoked paprika. 
  • Note:

    This colorful salad combines roasted butternut squash, red bell pepper and sweet cherry tomatoes with hearty black beans. The quick-pickled red onions add acidity and the arugula adds a nice peppery bite. 

     

    ABOUT THE CHEF

    Miggs

    Miggs McTaylor is a New Zealand trained professional chef. She is currently working and traveling in Scotland. Miggs became a botanical cuisine specialist after completing the eCornell Plant Based Nutrition Certificate and Rouxbe’s Plant-Based Professional course. 

    Learn more about Miggs at: www.callmeishbel.com 

    Follow her at: www.facebook.com/CallmeIshbel and www.instagram.com/callmeishbel 

  • Credit:

    by Miggs McTaylor 

 

 

 

 

 

 

 

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