Ingredients:
4 cups (1/2-inch) cubed peeled butternut squash
7 teaspoons extra-virgin olive oil, divided
1/2 cup walnuts, chopped
Cooking spray (or just a little more olive oil)
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
8 oz baby spinach
1/2 cup (2 ounces) crumbled goat cheese
Preparation:
Preheat oven to 425F. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a pan. Bake at 425F for 25 minutes or until tender. (I baked for at least 40 mins or until edges start to brown)
Arrange walnuts on separate pan; coat with cooking spray (or olive oil). Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425F for 10 minutes or until toasted, stirring once.
Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk. 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. Combine remaining dressing and spinach; toss to coat. Divide spinach mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.
Source: Cooking Light Magazine