4 Servings 30 min Cook
1 Medium (1 lb) Squash
3 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
2 Tbsp Red Wine Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Honey
1 Tbsp Adobo Fresco
2 Clove Garlic
1 1/2 Cup, chopped Kale
2 Cup Black Beans
1/2 Cup Goat Cheese
Heat oven to 400 degrees F.
In a large bowl, toss together the butternut squash, 1 tbsp of the olive oil, and salt and black pepper to taste.
Spread out on a parchment-lined baking sheet and roast for 20-30 minutes, or until tender.
Set aside.
In a small bowl, stir together ½ tsp salt, red wine vinegar, dijon mustard, honey, adobo sauce, garlic cloves, and ¼ tsp black pepper.
Taste for seasoning.
Set dressing aside
When the squash is done roasting, toss it with the kale, black beans, and dressing.
Serve topped with crumbled goat cheese.
Enjoy!
