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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1 1⁄2 cups butternut squash, peeled and cut into ½-inch cubes
- 5 tbsp. olive oil, divided
- Sea salt
- 2 tbsp. butter
- 2 tbsp. brown sugar
- 1⁄2 cup pecans
- 2 tbsp. red wine vinegar
- 2 tsp. honey
- Freshly ground black pepper
- 6 cups arugula leaves
- 1⁄2 cup dried cranberries
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