Butternut Squash and Bean Salad



  • 8 cups mesclun salad greens
  • 1 cup diced butternut squash
  • 2 ounces goat cheese
  • 1/4 cup golden raisins
  • 1 cup black beans (canned, rinse before adding)
  • 1 cup chickpeas (canned, rinse before adding)
  • 1/4 cup shelled pumpkin seeds
  • 1/4 cup red onion, sliced
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1/4 teaspoon black pepper (freshly cracked)
  • 1 tablespoon Dijon mustard


  1. Preheat oven to 375 degrees.
  2. Dice butternut squash and lightly coat in 1 tablespoons olive oil and 1/4 teaspoon salt.
  3. Roast on a sheet pan until tender, about 15-20 minutes.
  4. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper; set aside.
  5. Remove squash from oven and let it cool.
  6. Place 2 cups of mesclun lettuce in a large bowl to mix. Add the 1/4 cup butternut squash, 1/4 cup black beans, 1/4 cup chickpeas, 1 tablespoon pumpkin seeds, 1 tablespoon raisins, 1 tablespoon goat cheese and two slices of red onion.
  7. Add ingredients in three more batches. Drizzle dressing over each batch of the salad. Mix until well-dressed and serve.


4 servings

Nutrition Tip

Not only are pumpkins a great source of nutrients, but the seeds in pumpkins, also known as pepitas, have their own unique nutrient make-up. Pumpkin seeds are rich in magnesium, a mineral important for making protein, building bones, metabolism, blood sugar regulation and helping the nervous system function properly. Certain cancer treatments can affect magnesium levels. One ounce of pumpkin seeds contains about half the daily amount of magnesium needed for women and a third needed for men. Pepitas can be topped on a salad, mixed into your favorite granola, or eaten on their own as a crunchy snack.


Source: Dana-Farber Brigham Cancer Center

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