Butternut Squash Salad with Apple, Pecans, and Parmesan Dressing | Paula Deen

Ingredients

• 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
• 4½ tablespoons Olive oil
• 1 teaspoon salt
• ¼ teaspoon ground allspice
• large pinch cayenne pepper
• 2 tablespoons fresh lemon juice
• 1 small shallot, finely chopped
• 5 ounces Baby arugula
• 1 small Granny smith apple, cored and thinly sliced (about 1 cup)
• ⅓ cup toasted chopped pecans
• ½ cup finely grated Parmesan cheese