Toss butternut with canola or olive oil, salt and pepper. Spread out on a sheet pan and roast 20 - 30 minutes. Everyone's oven is different, yours may take less time or a smidge longer.
While the butternut is roasting, make the dressing. Whisk all ingredients (except oil) then drizzle oil in slowly, give it a good whisk before you drizzle it over your salad.
This is the perfect fall salad. Spicy arugula is studded with roasted butternut squash, creamy cannellini beans, crunchy pecans and sweet cranberries.
Feel free to swap out different greens or add your favorite cheese to this salad. This butternut squash arugula salad makes a great addition to your holiday table!