Warm Butternut & Black Bean Salad

5 from 1 vote

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 129kcal

1 small butternut squash peeled, seeded, and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
1 15-ounce can black beans rinsed and drained (about 1¾ cups)
2 tablespoons finely chopped red onion
1/3 cup fresh cilantro or parsley roughly chopped, plus more for garnish if desired
6 cups mesclun greens or baby romaine kale, or chard leaves (or a combination)

Heaping ¼ cup tahini sesame seed paste
Juice of ½ large lemon about 3 tablespoons
1 teaspoon Dijon mustard
1 garlic clove minced
Pinch fine sea salt
3-5 drops plain stevia liquid or 1-2 teaspoons agave nectar or coconut sugar, to taste
3-6 tablespoons water as needed

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
In a large bowl, toss the squash with the olive oil to coat evenly. Spread the cubes in a single layer on the baking sheet and sprinkle with salt. Bake until just soft, 25-35 minutes.
Meanwhile, in a large bowl, combine the beans, onion, and cilantro or parsley. Divide the mesclun greens among 4 or 6 plates (4 plates for main course servings or 6 plates for side dish servings).
Make the dressing: In a small bowl, whisk together the tahini, lemon juice, mustard, minced garlic, salt, and stevia. Slowly add the water until you have a thick and creamy dressing that is just thin enough to pour.
When the squash is done roasting, add it to the bean mixture. Pour the dressing over the top and toss gently to coat. Spoon the salad over the greens and garnish with additional cilantro or parsley, if desired. (Salad without greens will keep in an airtight container in the refrigerator for up to 4 days.)