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Lentil, Black Bean and Roasted Butternut Salad
If you're looking for a plant-based option for a complete and delicious lunch, prepare this ingenious Winter Salad; a plant-based recipe that's not only easy, but also nutritious. Here, rich GOYA® Black Beans and GOYA® Lentils are combined with roasted butternut squash, spinach and a dressing of olive oil, vinegar, maple syrup and a touch of chipotle. This tasty salad can be served right away or enjoyed any day of the week, just set the dressing aside and refrigerate for 3 to 4 days to maintain its flavor.
Ingredients
2 cups
GOYA® Lentils, rinsed and drained
2 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
1
small butternut squash, cut into 1-inch pieces
¼ cup
GOYA® Extra Virgin Olive Oil, divided
2 tsp.
GOYA® Powdered Vegetable Flavored Bouillon
2 tbsp.
GOYA® Red Wine Vinegar
1 tbsp.
GOYA® Chipotle Peppers in Adobo Sauce, minced
2 tsp.
maple syrup
6 cups
packed baby spinach
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
¼ cup
crumbled plant-based cheese or GOYA® Queso Fresco, optional
3 tbsp.
chopped toasted pistachios, for garnish, optional
Directions
Step 1
Combine lentils, 6 cups water, Adobo to medium pot; bring to boil. Reduce heat to low. Cook, covered, stirring occasionally, until lentils are tender, about 20-30 minutes. Drain lentils. Allow to cool completely at room temperature.
Step 2
Preheat oven to 400°F. Toss together squash, 1 tbsp. olive oil and vegetable seasoning. Bake, flipping squash halfway through, until tender and golden-brown, about 20-25 minutes.
Step 3
In a small canning jar, add remaining olive oil, vinegar, chipotle and maple syrup. Cover tightly with lid and shake to combine. Season with Adobo, to taste.
Step 4
Combine spinach, lentils, squash, beans and cheese (if using) in large serving bowl. Drizzle with vinaigrette and toss to coat. Garnish with pistachios (if using) and serve.
Meal Prep Tip: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate. This salad can typically be stored refrigerated for up to 3 to 4 days. Label the container with the date for easy tracking!
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