Butternut Squash And Smoky Black Bean Salad

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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

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