Butternut Squash and Smoky Black Bean Salad

Preheat oven to 400ºF.

Line a baking sheet with parchment paper. Place butternut squash on prepared baking sheet, spray squash with cooking spray and sprinkle with salt and pepper. Mix, to make sure everything is coated. Bake in oven for 15 minutes, flip and bake for another 5-10 minutes until squash is fork-tender.

Meanwhile, in a small bowl add the dressing ingredients. Whisk together until combined; set aside.

Heat a medium nonstick skillet over medium heat. Add the olive oil to pan. Add garlic; sauté for 1 minute. Add roasted squash, black pepper and beans; cook 3 minutes or until heated through.

Remove from heat; stir in 1 1/2 tablespoons adobo dressing; toss to coat.

Combine remaining dressing with arugula; toss to coat. Divide arugula mixture evenly among 2 plates; top with bean mixture. Sprinkle evenly with cheese.

Slightly adapted from Cooking Light Magazine.