Butternut Squash and Smoky Black Bean Salad recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• 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