Autumn Roasted Butternut Squash and Arugula Salad with Toasted Pecans

Name: Autumn Roasted Butternut Squash and Arugula Salad with Toasted Pecans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 pounds — peeled and cut into 1-inch cubes butternut squash; 2 tablespoons olive oil; 0.5 teaspoon salt; 0.25 teaspoon — freshly ground black pepper; 0.75 cup — roughly chopped pecans; 5 cups — packed, washed and dried arugula; 2 tablespoons — pure maple syrup; 1 tablespoon Dijon mustard; 1.5 tablespoons apple cider vinegar; 3 tablespoons extra virgin olive oil; 0.25 teaspoon — for vinaigrette salt; 0.125 teaspoon — for vinaigrette, freshly ground black pepper