Butternut squash is technically a fruit, although often referred to as a vegetable. Whether you call butternut squash a fruit or vegetable, it is still a healthy choice to add in to your fueling plan. It is low in fat, high in fiber, provides significant amounts of potassium which important for bone health, and vitamin B6, which essential for the proper functioning of both the nervous and immune systems. It’s rich color signals an abundance of nutrients known as carotenoids, shown to protect against heart disease. In particular, the gourd boasts very high levels of beta-carotene (which your body automatically converts to vitamin A). This hearty salads combines some of my favorite tastes, including arugula and goat cheese. Enjoy and savor!
Butternut Squash and Smoky Black Bean Arugula Salad adapted from www.cookinglight.com
- 4 cups (1/2-inch) cubed peeled butternut squash
- 7 teaspoons extra-virgin olive oil, divided
- 1/2 cup walnuts, chopped
- Cooking spray (try Olive Oil spray)
- 1/2 teaspoon kosher salt (optional)
- 2 tablespoons red wine or balsamic vinegar
- 1 tablespoon Dijon mustard or Whole Grain mustard
- 1 tablespoon honey
- 1 tablespoon adobo sauce
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon black pepper
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (9-ounce) package baby arugula
- 1/2 cup (2 ounces) crumbled goat cheese
directions
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