This salad is for the hungry caterpillar—it’s not very leafy, so it’s for a day when a leaf just wont cut it. 


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Serves 4-6

1 butternut squash 



3 tins black beans, drained and rinsed 



1/2 cup feta cheese 



1/2 cup arugula leaves 



large bunch of mint leaves, torn 



1 lime, just and zest 


  1. Preheat the oven to 350°F.
  2. Cut the squash into medium-sized chunks, about 1”–2” squared.
  3. Place on a baking sheet and drizzle with olive oil.
  4. Season with salt and pepper and pop in the oven.
  5. Roast for 30–35 minutes, until the squash is cooked through and just starting to caramelize at the edges.
  6. Remove from the oven and allow to cool.
  7. Toss together with the beans and crumbled feta cheese.
  8. Top with arugula leaves and mint.
  9. Mix together the lime juice, zest, and the olive oil.
  10. Season well and pour dressing on top.
  11. Serve salad immediately.

TIP:

Photography by Production+recipes by Jules Mercer | Photography by Toby Murphy

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