Roasted Butternut Squash Salad w/ Cranberries & Pecans | Squash Winter | Boston Organics

Ingredients

• 1 ½ 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 spinach or arugula leaves
• 1/2 cup dried cranberries