Squash, Bean, and Veg Salad

This is one of those "throw in what ya got" recipes.  I went through my veggie drawer and ended up with 4 more ingredients than what I envisioned when I was thinking about what to make for dinner tonight. Take a minute and do the same!

I seasoned this in a particular way as I thought it would be fun to have distinct flavor bites instead of doing a typical dressing with all the flavors mixed together and evenly doused over everything.  I am really pleased with the end result.

(picture to come)


Squash, Bean, and Veg Salad
1 acorn squash, peeled, and sliced about 1/4 inch thick
4 small sun chokes (Jerusalem artichokes), peeled and sliced about 1/4 inch thick
salt   to taste
1 TBS coconut oil
1 cup mushrooms, quartered (smaller if they are larger)
3 cloves garlic, minced
1 tsp each: red pepper flakes, oregano, cumin, thyme
1/2 tsp each: ginger, white pepper
1 15oz can black beans, drained and rinsed
1 15 oz can hominy, drained
1 large bell pepper, chopped
2 large green onions, sliced
juice of 3 limes

Preheat oven to 425

roast your veggies
Lightly spray a baking sheet with cooking spray.  Lay the squash and coke slices in a single layer.  You may need 2 sheets.  Lightly sprinkle salt over the top. Roast in the oven for 45 minutes, or until easily pierced with a fork.  When done, remove and allow to cool, then chop into 1/4 inch cubes.

spice your mushrooms
Allow your coconut oil to melt in a skillet under medium heat.  Add all the spices EXCEPT the thyme.  Allow to cook until the spices start to get aromatic.  Add mushrooms and garlic.  Add 2 tablespoons or so of water. Mushrooms are done when all the water is gone.

Combine veggies, mushrooms, and all remaining ingredients.  Make sure to scrape down the skillet to get all the spices that didn't make it in with the mushrooms. Give a good stir, and enjoy!  This can be served warm or cold.

Yield about 7 cups.  164 cals per