Thursday, January 3, 2013

Roasted Butternut Squash and navy bean salad

  Continuing along with some of the most popular salad posts, here is another favorite salad side. 



When I was on the cruise there were so many wonderful different type salads and I am trying to remember those that really appealed to me.. One in particular had roasted butternut squash and today I am trying to come close to duplicating it.  It was very flavorful and after I tasted mine I think I have a keeper.  Enjoy!!

 Happy Cooking from my kitchen you yours,


M.J.



1 small butternut squash, peeled and diced and roasted (Roast 425 degrees approx. 25 minutes)
 2 tablespoons olive oil
dash of salt
1 can Navy beans rinsed
 1 slice red onion chopped

Place diced squash on cookie sheet..Drizzle with olive oil and pinch of salt..Bake 425 degrees 25 minutes or until tender..Set aside to cool.
Dressing:
1/4 cup lemon juice
1 medium clove garlic minced
2 or more tablespoons olive oil
Whisk to blend

In a medium bowl place beans, onion and cooled squash..Add dressing. Toss and eat!  Very nice chilled as well..A great salad or use as a side with chicken, or fish..













11/29/12
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