Chipotle black bean and butternut squash salad
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My yearnings for the light flavors of summer brought me to dream up this side dish salad. So often when I make winter veggies, they are hot and rich. The beauty of this salad is that it celebrates butternut squash, a classic fall and winter vegetable, but tastes very light and fresh. Instead of the traditional approaches of blending it into a savory soup or other hot preparation, the squash is roasted then tossed with black beans, onions, cilantro, and a sweet and smoky chipotle dressing. Serve the salad room temperature garnished with roasted pepitas (hulled pumpkin seeds) and feta or goat cheese. You can view the recipe on my blog as well: http://mypantryshelf.com/2011/01/19/chipotle-black-bean-and-butternut-squash-salad/
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