Roasted Squash Salad with Spiced Pecans – Seven Barrels

Ingredients

• Olive oil cooking spray
• 1 tablespoon brown sugar
• Sea salt and freshly ground black pepper
• 4 tablespoons maple syrup, divided
• 1/8 teaspoon cayenne pepper
• ¼ cup pecan halves
• 1 Acorn squash (can also substitute 2 Delicata or 1 Butternut Squash)
• 6 tablespoons Seven Barrels Blood Orange olive oil , divided
• Sea salt and freshly ground pepper, to taste
• ¼ cup Vanilla Fig Balsamic Vinegar
• 1 tablespoon Dijon or Grainy mustard
• 1 small head of endive, cored, stems removed and torn into pieces
• 2 cups of baby arugula (or mixed baby greens)
• ¼ cup dried figs, sliced for garnish (optional)
• ¼ cup dried cranberries, for garnish (optional)