It's squash season and you need to add this salad to your rotation! @GreensNChocolate roasted up some butternut squash from her local co-op, tossed with some of her favorite southwestern ingredients and dressed it with Annie's Cowgirl Ranch for even more flavor.
Want to make this recipe? Shop for these ingredients at your local co-op (find yours here!) and give it a try.
- 1 butternut squash, peeled, seeded and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/ 2 teaspoon garlic powder
- 1/ 2 teaspoon salt
- 5 cups mixed greens
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups frozen corn, cooked according to package directions
- 1 avocado, sliced
- 1 large tomato, diced
- Annie's Cowgirl Ranch, for dressing
- Fresh cilantro, chopped
Preheat the oven to 425 degrees F.
In a bowl, combine the cubed butternut squash, olive oil, chili powder, cumin, garlic powder, and salt, and toss to combine.
Place the squash on a baking sheet. Roast in the pre-heated oven for 25-30 minutes, until cooked through and golden brown.
To assemble the salad, place a handful of mixed greens in the bottom of a salad bowl. Do this for as many salads as you are preparing.
Top each salad with roasted butternut squash, black beans, corn, avocado, and diced tomato. Drizzle with Annie’s Cowgirl Ranch Dressing.
Serve sprinkled with fresh chopped cilantro.