Imagine a vibrant salad bowl brimming with autumn colors and flavors—golden cubes of butternut squash, crisp Brussels sprouts, and creamy avocado slices, all nestled among fresh greens.
The gentle warmth of refried beans mingling with the earthy aroma of cumin and chili powder creates a comforting harmony that beckons you to savor each bite.
This dish holds a special place in my heart, as it became a household favorite during our hectic weeknights, offering a nutritious and satisfying meal without the fuss.
It’s perfect for those times when you crave a nutritious feast—whether it’s a quick weeknight dinner or a leisurely Sunday supper shared with loved ones.
Once, when faced with the dilemma of feeding a surprise guest, this salad bowl effortlessly saved the day, impressing with both its taste and presentation.
Ready? Let’s cook and bring this delightful salad to life!
Why You’ll Love It
- Delivers bold flavor with cumin and chili-spiced autumn veggies.
- Uses pantry staples like refried beans and olive oil.
- Offers nutritious ingredients with mixed greens and avocado.
- Provides a quick meal ready in under 25 minutes.
- Allows easy customization with optional spicy toppings or vegan cheese.
Ingredients
- 1 cup refried beans — use homemade or canned for convenience.
- 2 cups butternut squash, cubed — select firm and brightly colored squash for the best flavor.
- 1 cup Brussels sprouts, halved — choose fresh, compact sprouts for ideal texture.
- 2 tablespoons olive oil — opt for extra virgin for enhanced taste.
- 1 teaspoon cumin powder — verify it’s fresh for the fullest aroma.
- 1 teaspoon chili powder — adjust to taste for desired heat level.
- 1/2 teaspoon salt — use sea salt for a more natural flavor.
- 1/4 teaspoon black pepper — freshly ground for maximum flavor impact.
- 4 cups mixed salad greens — select a variety of greens for diverse textures.
- 1 avocado, sliced — ripe but firm for the best slicing and flavor.
- 1/2 cup cherry tomatoes, halved — choose vine-ripened for sweetness.
- 1/4 cup red onion, thinly sliced — use a sharp knife to prevent tears.
- 1/4 cup feta cheese, crumbled — prefer a creamy variety for richness.
- 2 tablespoons lime juice — freshly squeezed for a zesty kick.
- 2 tablespoons fresh cilantro, chopped — use freshly washed for vibrant flavor.
Step-by-Step Method
Preheat the large skillet over medium heat and add 1 tablespoon of olive oil.
Add the butternut squash and Brussels sprouts to the skillet. Sauté for about 8-10 minutes until the veggies are tender. Make sure to stir occasionally to prevent sticking.
Season the veggies with cumin powder, chili powder, salt, and pepper. Stir to combine the flavors thoroughly.
Warm the Beans
In a medium saucepan, heat the refried beans over low heat. Stir occasionally to make certain even warming and prevent them from sticking to the bottom.
Keep the beans warm until you’re ready to assemble the salad. This will help create a delightful contrast between the warm beans and the fresh salad ingredients.
Combine Salad Ingredients
In a large mixing bowl, combine the salad greens, avocado slices, cherry tomatoes, and red onion.
Use a gentle tossing motion to mix the ingredients, making sure even distribution of flavors. This foundational salad mixture will provide fresh and vibrant textures to complement the warm ingredients.
Add & Toss Veggies
Add the sautéed autumn veggies to the salad mixture in the large bowl.
Toss gently to combine all ingredients, making sure the spices from the veggies coat the salad components. This step will meld the roasted flavors with the fresh elements, enhancing the overall taste of the dish.
Drizzle & Mix
Drizzle lime juice and the remaining tablespoon of olive oil over the salad.
Mix well to coat all the ingredients, adding a bright and tangy flavor. The lime juice will enhance the freshness, while the olive oil will add a subtle richness, tying all components together.
Top & Rest
Top the salad with warm refried beans, crumbled feta cheese, and fresh cilantro.
Allow the salad to rest for 5 minutes to let the flavors meld before serving. This resting period will help enhance the overall taste and allow the ingredients to absorb the lime and olive oil dressing.
Ingredient Swaps
- For a vegan-friendly version, replace feta cheese with a plant-based alternative.
- If you want to cut costs, use canned beans instead of refried beans and mash them yourself.
- Substitute butternut squash with sweet potatoes if they’re more readily available in your region.
You Must Know
- Preheat Properly: Verify the skillet is preheated to medium heat before adding the olive oil and veggies. This helps achieve a nice sauté and caramelization on the butternut squash and Brussels sprouts.
- Use Fresh Spices: Opt for fresh cumin and chili powders to enhance the flavor of the dish. Fresh spices can make a significant difference in the overall taste profile.
- Let Flavors Meld: Allow the salad to rest for at least 5 minutes after combining all ingredients. This resting period is essential for the flavors to meld together, guaranteeing a more harmonious taste.
- Adjust Seasoning: Taste the salad before serving and adjust the seasoning to your preference. Add more salt, pepper, or lime juice if needed to balance flavors.
- Customize Toppings: Feel free to customize your salad by adding toppings like toasted pumpkin seeds or crushed tortilla chips for an extra crunch.
If you enjoy spicier dishes, consider adding a finely chopped jalapeño while sautéing the vegetables.
Serving Tips
- Serve with a side of warm corn tortillas or tortilla chips for added crunch.
- Pair with a revitalizing glass of iced hibiscus tea for a vibrant meal.
- Arrange salad in individual bowls, topping with a cilantro sprig for garnish.
- Serve as a main dish or alongside grilled chicken or tofu for extra protein.
- Enhance presentation with a lime wedge on the side for added zest.
Storage & Make-Ahead
The Refried Beans Salad Bowl with Autumn Veggies can be stored in the fridge for up to 3 days in an airtight container.
For make-ahead convenience, prepare the salad components separately and combine them just before serving.
This dish doesn’t freeze well due to the fresh ingredients.
Reheating
To gently reheat the Refried Beans Salad Bowl, use a microwave on low power.
An oven set to 250°F can also be used.
Alternatively, a stovetop with low heat is another option to avoid overcooking.
Mexican Cuisine’s Cultural Significance
Although I’ve traveled to many places, Mexican cuisine holds a special place in my heart, rich with history and bursting with flavor.
I recall my first taste of real Mexican food at a vibrant street market, surrounded by the intoxicating aroma of freshly made tortillas. The dishes tell stories of ancient traditions, each bite a connection to a culture steeped in warmth and community.
I remember sharing a meal of mole with a local family; their hospitality left a lasting impression.
Mexican cuisine embraces diversity, intertwining native ingredients like corn and beans with European influences. It’s not just food; it’s a celebration of life and heritage.
Every dish is a reminder of the passion and spirit that define this beautiful culture.
Final Thoughts
Why not give this Refried Beans Salad Bowl a try and savor the delightful blend of autumn veggies and Mexican flavors? Feel free to tweak the recipe to suit your taste, perhaps by adding a bit of spice or a crunchy topping!
Frequently Asked Questions
Can I Use Canned Refried Beans for This Recipe?
Absolutely, you can use canned refried beans! I’ve done it myself, and it saved time without sacrificing flavor. The creamy beans blend beautifully with the vibrant veggies, creating a deliciously comforting, autumnal masterpiece. You’ll love it!
How Do I Make This Salad Bowl Gluten-Free?
To make this salad bowl gluten-free, I simply swap out any gluten-containing toppings. I’ve always loved adding crushed tortilla chips for that extra crunch, ensuring they’re gluten-free. It’s like a fiesta in every bite!
What Can I Substitute for Butternut Squash?
I once swapped butternut squash for sweet potatoes in a recipe, and it was divine! Their natural sweetness paired with a hint of spice made my taste buds dance. Trust me, you won’t regret this tasty twist!
Can I Prepare This Salad Ahead of Time?
I’ve tried preparing this salad ahead of time, and while it’s convenient, the greens can get soggy. I recommend keeping the veggies and refried beans separate, then mix them right before serving for ultimate freshness.
Is This Salad Suitable for Meal Prep?
Absolutely, I love meal prepping this salad! The flavors deepen overnight, making each bite a delicious surprise. Just keep the avocado and dressing separate until serving. Trust me, it’s like finding hidden treasure in your fridge!
Refried Beans Salad Bowl with Autumn Veggies
Equipment
- 1 large skillet
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 cup refried beans
- 2 cups butternut squash cubed
- 1 cup Brussels sprouts halved
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat the large skillet over medium heat and add 1 tablespoon of olive oil.
- Add the butternut squash and Brussels sprouts to the skillet, sautéing for about 8-10 minutes until tender.
- Season the veggies with cumin powder, chili powder, salt, and pepper, stirring to combine.
- In the medium saucepan, heat the refried beans over low heat until warmed through.
- In a large mixing bowl, combine the salad greens, avocado slices, cherry tomatoes, and red onion.
- Add the sautéed autumn veggies to the salad mixture and toss gently to combine.
- Drizzle lime juice and the remaining tablespoon of olive oil over the salad, mixing well.
- Top the salad with warm refried beans, crumbled feta cheese, and fresh cilantro.
- Allow the salad to rest for 5 minutes to let flavors meld before serving.
Notes
