1 -1 ½ pounds butternut squash
3 cups broccoli florets, cut into pieces
1/2 cup canned black beans, rinsed & drained
1 ½ tablespoons extra-virgin olive oil
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/8 teaspoon thyme
2  tablespoons chopped fresh parsley
2  tablespoons chopped walnuts
2  tablespoons pumpkin seeds, toasted

Trim ends of squash, and use a vegetable peeler to remove outer layer. Cut squash in half lengthwise, and scoop out pulp and seeds. Slice squash into strips, and cut into 1-inch cubes (should yield about 3 cups).

Lightly steam butternut squash and broccoli until tender crisp (butternut squash takes about 15-18 minutes and broccoli about 10-12 minutes). Place in a large bowl, and add beans. In a separate smaller bowl, whisk oil, basil, garlic powder, and thyme together. Pour over vegetables and beans, and stir to coat. Mix in parsley, walnuts, and pumpkin seeds. Serve warm, or let sit at room temperature for 10-15 minutes. Makes about 5 cups.

Recipe Notes

  • Subsitute cooked carrots for the butternut squash.
  • Use as a topping for a lettuce salad.
  • This dish is best served warm, but it can also be eaten cold, straight out of the refrigerator.

SOURCE: http://www.ultimatedanielfast.com/day-16-a-different-kind-of-salad/