Mushroom, Bean, and Roasted Squash Salad

  • Difficulty: Medium
  • 30 minutes
  • 2 servings

Warm, delicious salad, anyone? If spring is a little late this year, a warm salad may be the answer. Take some cubed squash and spice it up before roasting it. Then cook onion, garlic, bell pepper, beans, and mushrooms together. Bring them all together and enjoy.

Ingredients Needed for Mushroom, Bean, and Roasted Squash Salad

Preparing the squash:

½ butternut squash, cubed
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon olive oil

Cooking the veggies:

2 tablespoons of vegetable oil
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
4 ounces of brown mushrooms, chopped
5 ounces of canned white beans
4 lettuce leaves, chopped

For seasoning:

lemon juice
lemon zest
fresh parsley

How to Cook Mushroom, Bean, and Roasted Squash Salad

Preparing the squash:
  1. Add this mixture to a tray lined with parchment paper and roast for 25 minutes at 425⁰F/220⁰C.
Cooking the veggies:
  1. While cooking and stirring, add the bell pepper, mushrooms, and canned beans. Season with salt and pepper. Finally, add the roasted squash and cook and stir for 1-2 minutes more.
  2. Add the lettuce to a bowl and the cooked veggies on top of it. Drizzle lemon juice, then add lemon zest and fresh parsley.

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