Black Bean, Cotija Cheese & Butternut Squash Salad
with Walnuts & Avocado-Lime Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Spring is still a ways off, which means it’s still the season for salads that can sustain you through some more cold weather. This one is jammed with wholesome black beans, spiced and sautéed until warm. They’re reinforced by pan-toasted walnuts and gratings of salty Cotija cheese, a Mexican staple. Roasted cubes of butternut squash give you even more to chew on, along with cabbage and baby greens, all splashed in our avocado-lime vinaigrette.
We will send you:
- 150g Shredded green cabbage
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Diced butternut squash
- 1 Bunch of cilantro
- 540ml Black beans (canned)
- 45ml Avocado-lime vinaigrette
- 25g Chopped walnuts
- 60g Cotija cheese (contains lipase)
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Walnuts
You will need:
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
6 g
Sodium
1340 mg
Total Carb
68 g
Sugars
9 g
Protein
29 g
Fibre
24 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Mise en place
Meanwhile, drain and rinse the black beans. Roughly chop the cilantro leaves and stems.
Toast the walnuts
Heat a medium, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Sauté the black beans
In the same pan, heat a drizzle of oil on medium-high. Add the black beans, remaining spices and S&P. Sauté, 2 to 3 min., until warmed through.
Make the salad
In a large bowl, combine the baby greens, cabbage, black beans, squash, cilantro and vinaigrette.
Plate your dish
Divide the salad between your plates. Garnish with the cheese and walnuts. Bon appétit!
