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
Instructions
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