ROASTED BUTTERNUT SQUASH SALAD

~ Minimalist Baker

1 medium butternut squash, peeled and cubed
3 1/2 T. olive oil, divided
1 t. sea salt
1/2 t. pepper
1/4 c. pecans
2 T. brown sugar
2 c. baby spinach or arugula, chopped
1/4 c. dried cranberries
1 T. balsamic vinegar (optional)

Preheat oven to 400 degrees and position rack in center of oven. Toss cubed butternut with 1 1/2 tablespoons of olive oil, salt, and pepper. Roast 15-20 minutes or until just tender.

While the butternut is roasting, heat a skillet over medium heat. Once hot, add pecans and stir until toasted and fragrant. Remove from skillet.

To the same skillet, add brown sugar and 1 tablespoon of olive oil. Stir to combine, then add pecans pack in with a pinch of salt and toss until fully coated and fragrant. Transfer to a plate to cool, spreading out to prevent sticking.

Add greens and cranberries to serving bowl. Once butternut is done roasting, add it and pecans to serving bowl. Drizzle with balsamic vinegar and 1 tablespoon of olive oil. Serve immediately.

Notes: We use walnuts instead of pecans because we always have them on hand, but they're super greasy when we candy them. We'll skip the oil and brown sugar from here on out and just toast them.