Serving Size  : 8

1 butternut squash — peeled, seeded and cut into cubes
2 teaspoons  olive oil
salt and pepper — to taste
1 can  black beans — drained and rinsed (15 oz. can)
1 bell pepper — seeded and diced
1/2 cup  red onion — diced fine
1jalapeno — seeded and finely diced
3 tablespoons  fresh parsley — chopped
5 slices  bacon — cooked and crumbled
Spicy Sweet Vinagrette:
1/3 cup  apple cider vinegar
2 tablespoons  honey
1/2 teaspoon  red pepper flakes
1/4 cup  fresh lemon juice — juice from 1 lemon
1teaspoon  lemon zest
1/3 cup  olive oil
salt and pepper — to taste

Preheat the oven to 400ºF.  Spray a baking sheet with cooking spray.

Place the cubed butternut squash on the baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper to taste.  Mix it around a bit to evenly distribute the oil and seasonings

Bake in the oven for about 35 minutes, stirring the squash twice during baking, until the edges are golden brown and the squash is easily pierced with a fork.

Meanwhile, place the black beans in a microwave safe bowl and cook on high for three minutes, or until the beans are nice and hot. Prepare the vinaigrette by placing all the ingredients into a mason jar with a tight-sealing lid and shake vigorously for about 30 seconds.

Gently put the cooked squash in a large mixing bowl.   Add the black beans, bell pepper, onion, jalapeno, parsley and 1/2 cup of the vinaigrette.  Toss gently and season with a touch of salt and pepper if desired.

Transfer the salad to a serving bowl or platter.  Top with bacon crumbles. Serve with extra dressing on the side.

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Per Serving (excluding unknown items): 319 Calories; 13g Fat (33.5% calories from fat); 9g Protein; 48g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 75mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.

Holiday Cooking Salad Side Dish