Chipotle-Spiked Winter Squash And Black Bean Salad

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1 1/2 pounds butternut squash, peeled and cut into 1/2-inch dice

3 tablespoons balsamic vinegar

1 1/2 tablespoons Dijon mustard

1 tablespoon pure maple syrup

1 chipotle chile in adobo sauce—drained, seeded and minced

2 tablespoons olive oil

Salt and freshly ground pepper

1 bunch of watercress, tough stems removed (5 ounces)

One 15-ounce can black beans, rinsed and drained

3 scallions, thinly sliced

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