Roasted Butternut Squash Salad with Black Beans

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 1x
  • Category: Salad, Vegan, Gluten Free
  • Method: Stovetop
  • Cuisine: American, Mexican


This Roasted Butternut Squash Salad with Black Beans is full of flavor and perfect for eating with chips or topping your greens with!


  • 1 medium sized butternut squash, peeled and diced (see this post for how to roast butternut squash)
  • 3 teaspoons olive oil, divided
  • Salt and pepper
  • 1 (15 oz) can black beans (or 1 1/2 cups)
  • 1/3 cup diced red onion
  • 1 large avocado, diced
  • 1 handful cilantro leaves, chopped
  • Juice and zest of 1 large lime
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin


  1. Pre-heat oven to 400 degrees F.  On a large sheet pan toss together butternut squash cubes, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Roast butternut squash until fork tender and starting to caramelize, 40-50 minutes.
  2. Add butternut squash to a large bowl along with all the remaining ingredients and mix until combined.  Enjoy salad immediately or refrigerate up to 3 days.
  3. I like to eat this salad either with chips or on top of a big bowl of greens!