Roasted Butternut Squash Salad with Sriracha Lime Dressing Recipe

Ingredients

• 2 tbsp fresh lime juice
• 1 tsp sriracha
• ½ tsp agave nectar or honey
• Pinch of salt
• 1 tbsp extra-virgin olive oil
• 1 lb. peeled & cubed butternut squash
• 1 ½ tsp olive oil
• ½ tsp ground cumin
• ¼ tsp salt
• ¼ tsp ground pepper
• 4 cups arugula
• ¾ cups black beans (drained & rinsed)
• ¼ cup pepitas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 ½ tsp olive oil, ½ tsp ground cumin, ¼ tsp salt and ¼ tsp ground pepper on a baking sheet in a single layer.

2. Roast the squash for 25 to 30 minutes, turning once halfway through, until tender and browned at the edges.

3. While the squash roasts, toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until puffed and lightly golden. Set aside.

4. To make the dressing, whisk the lime juice, sriracha, agave nectar or honey, a pinch of salt and the extra-virgin olive oil in a small bowl until smooth.

5. Place the arugula in a large bowl and add the drained and rinsed black beans. Add the warm roasted squash on top.

6. Drizzle the dressing over the salad, toss gently to coat, scatter the toasted pepitas over the top and serve right away.