1. Combine dressing ingredients in a food processor or blender. Mix until well combined. Dressing can be refrigerated until salad is ready to serve. *Note: The amount of chipotle you add is really up to you. More will make the dressing spicier and more smoky. If you want a more refreshing dressing, cut back on the chipotle pepper and add a little ground cayenne pepper to add kick without the smokiness.
3. In a large saute pan, heat EVOO and briefly saute the squash cubes, corn, and onion over high heat until just golden, being careful not to overcook the squash so it gets mushy. You just want to take the raw edge off a bit.
4. To serve the salad, toss a single serving portion of the noodles with some of the dressing to coat. Then, on the bed of noodles layer the vegetables, then cheese (don't skimp), then black beans and cilantro. Drizzle dressing over the top until satisfactorily coated. Enjoy!
If you plan on having this as left overs, I suggest dressing only the amount of salad you plan on eating that day. The pasta tends to soak up the dressing when refrigerated, which can make it seem dry.
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|Serving Size: 1 Serving (756g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 286 (31%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 119mg||37 %|
|Sodium 482.2mg||17 %|
|Potassium 1870.7mg||49 %|
|Total Carbohydrate 126g||37 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 111.5g|
|Protein 43.4g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 935
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