Arugula Salad with Roasted Butternut Squash, Cranberries, and Candied Pecans
This sweet-tart winter salad is a simple way to add elegance to a weeknight dinner.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> cups butternut squash, peeled and cut into ½-inch cubes
- 5 tbsp. olive oil, divided
- Sea salt
- 2 tbsp. butter
- 2 tbsp. brown sugar
- <sup>1</sup>⁄<sub>2</sub> cup pecans
- 2 tbsp. red wine vinegar
- 2 tsp. honey
- Freshly ground black pepper
- 6 cups arugula leaves
- <sup>1</sup>⁄<sub>2</sub> cup dried cranberries
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