Lima Bean-Butternut Squash Salad
- Yield 6 to 8 servings
An under-appreciated veggie gets a starring role in this salad.
- 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
- 3 tablespoons olive oil
- -- Sea salt and freshly ground black pepper to taste
- 2 cups fresh or frozen lima beans or black-eyed peas
- 1 -- red bell pepper, cored, seeded and diced
- 1 -- jalapeno pepper, cored, seeded and diced
- 2 tablespoons chopped fresh marjoram leaves
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 2 ounces goat cheese, crumbled (about 1/2 cup)
1. Preheat oven to 400 F.
2. Scatter butternut squash in one layer on a rimmed baking sheet. Drizzle squash with olive oil, season with salt and pepper and toss to coat. Roast, stirring squash pieces periodically, for 30 to 35 minutes until squash is brown on the edges and tender when pierced with a fork.
3. Meanwhile, place limas in a medium saucepan with enough water to cover by 3 inches. Salt the water and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for about 20 minutes, until limas are tender but firm. Drain, rinse under cool water and drain thoroughly.
4. Place warm squash into a large mixing bowl. Add limas, bell pepper, jalapeno pepper, marjoram, parsley, salt, pepper and 1/2 cup of Sweet and Spicy Vinaigrette to taste. Transfer salad to a serving platter and sprinkle with goat cheese. Serves 6 to 8.