Butternut Squash And Smoky Black Bean Salad

• 4 cups (1/2-inch) cubed peeled butternut squash
• 7 teaspoons extra-virgin olive oil, divided
• 1/2 cup walnuts, chopped
• Cooking spray
• 1/2 teaspoon kosher salt, divided
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon adobo sauce
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon black pepper
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1 (9-ounce) package baby arugula
• 1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 425u0b0.
2. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a jelly-roll pan. Bake at 425u0b0 for 25 minutes or until tender.
3. Arrange walnuts on jelly-roll pan; coat with cooking spray. Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425u0b0 for 10 minutes or until toasted, stirring once.
4. Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.
5. Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add garlic; saute 1 minute. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.
6. Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.

extravirgin olive oil, walnuts, cooking spray, kosher salt, red wine vinegar, mustard, honey, adobo sauce, garlic, black pepper, salt, baby arugula, goat cheese

Taken from www.myrecipes.com/recipe/butternut-squash-black-bean-salad (may not work)