Butternut Squash and Bocconcini Salad - The Village Grocer

Ingredients

• 1 small butternut squash, about 2 lb | 1 kg
• 2 tbsp | 30 mL Butter, melted
• 2 tbsp | 30 mL maple syrup
• 2 tsp | 10 mL finely chopped fresh thyme leaves, divided
• 1/2 tsp | 2 mL each salt and pepper
• 1/2 cup | 125 mL pecan halves
• 1 clove garlic, minced
• 3 tbsp | 45 mL sherry or white wine vinegar
• 1 tsp | 5 mL Dijon mustard
• 1/4 cup | 60 mL olive oil
• 1 tub | 200 g Bocconcini, drained
• 8 cups | 2 L baby arugula leaves
• 1/4 cup | 60 mL dried cranberries