Go Back
+ servings

Butternut Squash Taco Salad

This butternut squash taco salad is a delicious vegan meal.
Course Main Course
Cuisine American
Keyword Salad, Squash
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 283kcal
Cost $.98 per serving


  • 3 cups chopped butternut squash
  • 1 tbs extra virgin olive oil
  • 1/2 tsp chili powder divided
  • 15 oz can black beans
  • 2 medium radishes chopped
  • 2 scallions diced
  • 1 1/2 cups cherry tomatoes quartered
  • 1 avocado chopped
  • 2 tbs citrus vinaigrette
  • ½ tsp salt
  • Fresh cilantro for garnish
  • Arugula for plating


  • Preheat the oven to 375 degrees.
  • Place the chopped butternut squash in a medium roasting pan. Pour the extra virgin olive oil over the squash and sprinkle with ¼ teaspoon chili powder. Roast for about 25 minutes, or until tender but not mushy. Stir the squash every 10 minutes while it’s roasting.
  • Meanwhile, drain and rinse the black beans. Place them in a medium skillet on the stovetop and sprinkle with the additional 1/4 teaspoon of chili powder (or to taste). Warm them gently over medium low heat, stirring occasionally. Remove from heat and set aside to cool.
  • Prepare the radishes, scallions, tomatoes, and avocado. Place them in a large bowl. Dress lightly with citrus vinaigrette (up to 2 tablespoons, to taste).
  • When the squash is tender, remove it from the oven and let it cool for about 10 minutes. Transfer the squash to a separate medium bowl, and add the black beans. Add ½ teaspoon of salt (as needed). Taste the mixture, and add additional chili powder or salt if desired. Let the mixture cool to room temperature.
  • Add the radish mixture to the squash and beans. Stir gently to mix the ingredients.
  • Place a small bed of arugula leaves on each of six plates. Divide the taco salad evenly among the plates and serve.


Calories: 283kcal