2 tbsp fresh lime juice
1 tsp sriracha
½ tsp agave nectar or honey
Pinch of salt
1 tbsp extra-virgin olive oil
1 lb. peeled & cubed butternut squash
1 ½ tsp olive oil
½ tsp ground cumin
¼ tsp salt
¼ tsp ground pepper
4 cups arugula
¾ cups black beans (drained & rinsed)
¼ cup pepitas
In a small bowl, whisk together the lime juice, sriracha, agave nectar and salt. While whisking slowly pouring in the olive oil.
Lightly coat a baking sheet with cooking spray. Place the butternut squash on the tray. Sprinkle the olive oil, cumin, salt and pepper over the squash and toss to coat.
Roast the squash until tender when pierced with a fork, 25 to 30 minutes.
In a serving bowl, toss the arugula, black beans and pepitas. Add the roasted butternut squash and the dressing, and toss again.