Winter Salad

Name: Winter Salad
Prep time: 15M
Total time: 70M
Yield: 4 Servings
Ingredients: 2 cups Lentils; 2 tsp. Adobo All-Purpose Seasoning with Pepper; 1 small butternut squash, cut into 1-inch pieces; ¼ cup Extra Virgin Olive Oil; 2 tsp. Powdered Vegetable Flavored Bouillon; 2 tbsp. Red Wine Vinegar; 1 tbsp. Chipotle Peppers in Adobo Sauce; 2 tsp. maple syrup; 6 cups packed baby spinach; 1 can Black Beans; ¼ cup Queso Fresco; 3 tbsp. chopped toasted pistachios, for garnish, optional

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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.

Total Time

70m

Prep Time:15m

Yields:4 Servings

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Ingredients

2 cups

GOYA® Lentils, rinsed and drained

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2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

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small butternut squash, cut into 1-inch pieces

¼ cup

GOYA® Extra Virgin Olive Oil, divided

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2 tsp.

GOYA® Powdered Vegetable Flavored Bouillon

2 tbsp.

GOYA® Red Wine Vinegar

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1 tbsp.

GOYA® Chipotle Peppers in Adobo Sauce, minced

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2 tsp.

maple syrup

6 cups

packed baby spinach

1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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¼ cup

crumbled plant-based cheese or GOYA® Queso Fresco, optional

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3 tbsp.

chopped toasted pistachios, for garnish, optional

Directions

Kitchen View

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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Recipe Tags

Winter Salad

Prep Time: 15m

Total time: 70m

Yields: 4 Servings

<h2 class="subheader">Lentil, Black Bean and Roasted Butternut Salad</h2> 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® <a href="https://www.goya.com/en/products/black-beans-can/">Black Beans</a> and GOYA® <a href="https://www.goya.com/en/products/lentils-dry/">Lentils</a> 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

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

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

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Winter Salad

Lentil, Black Bean and Roasted Butternut Salad

Ingredients

Directions

Products in this Recipe

Lentils

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Powdered Vegetable Flavored Bouillon

Red Wine Vinegar

Chipotle Peppers in Adobo Sauce

Black Beans

Queso Fresco

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Recipe Tags

Winter Salad

Ingredients

Directions

Winter Salad

Ingredients

Directions

Reviews

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