Arugula Salad with Roasted Butternut Squash Cranberries and Candied Pecans

Ingredients

• 1 1⁄2 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 arugula leaves
• 1⁄2 cup dried cranberries

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