Ingredients:
1 cup ½-inch cubes butternut squash
1 cup chopped broccolini
One 15-ounce can black beans
Ginger Vinaigrette Dressing
2 tablespoons raw pumpkin seeds
Directions:
1. Using a steamer basket in a large deep saucepan, steam the squash for 3 minutes. Add the broccolini and continue to steam until tender-crisp, another 4 minutes. Immediately transfer the squash and broccolini to a colander and rinse under cold water until cold. Drain well and place in a mixing bowl. Add the beans, and pour in the dressing, toss with a fork to combine.
2. In a dry skillet over medium heat, toast the pumpkin seeds until they crackle and start to pop, 3-4 minutes. Add them to the salad and toss to combine. Let the salad sit for 15 minutes before serving.
Serves 4