Butternut squash salad with black beans and toasted walnuts is the seasonal fall salad you've been craving! Great as meal or a side dish on your holiday table.
Toss squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Spread into an even layer on a baking sheet, and cook for 25-30 minutes until tender.
On a separate baking sheet, spray walnuts with cooking spray. Cook until toasted, about 10 minutes.
Whisk together 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl. Set aside.
Heat remaining oil in a large skillet over medium heat. Add garlic; sauté 1 minute. Add squash and beans. Sprinkle with salt and pepper and cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.