Arugula Salad With Roasted Butternut Squash Cranberries And Candied Pecans

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
• ½ cup pecans
• 2 tbsp. red wine vinegar
• 2 tsp. honey
• Freshly ground black pepper
• 6 cups spinach or arugula leaves
• ½ cup dried cranberries

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