Butternut Squash and Smoky Black Bean Salad

Ingredients

• 1 tablespoon chiles in adobo sauce 
• 9 ounce baby arugula 
• 15 ounce black beans rinsed drained canned
• 0.3 teaspoon pepper black
• 4 cups butternut squash cubed peeled ()
• 1 tablespoon dijon mustard 
• 2  garlic clove thinly sliced
• 2 ounces goat cheese crumbled
• 1 tablespoon honey 
• 0.5 teaspoon kosher salt divided
• 7 teaspoons olive oil extra virgin extra-virgin divided
• 2 tablespoons red wine vinegar 
• 0.5 cup walnuts chopped

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a jelly-roll pan.
3. Bake at 425 for 25 minutes or until tender.
4. Arrange walnuts on jelly-roll pan; coat with cooking spray.
5. Sprinkle 1/8 teaspoon salt over nuts; toss.
6. Bake at 425 for 10 minutes or until toasted, stirring once.
7. Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.
8. Heat a medium nonstick skillet over medium heat.
9. Add remaining 1 teaspoon oil to pan; swirl to coat.
10. Add garlic; saut 1 minute.
11. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through.
12. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.
13. Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture.
14. Sprinkle evenly with nuts and cheese.