Fall harvest salad

This salad’s sweet-earthy flavors pair deliciously with roast pork or chicken. You can buy and prep a whole squash - start with one that's 2 pounds. Or purchase precut butternut squash at your supermarket. It's a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning. If you dice the pear ahead of time, toss it with lemon juice to avoid browning. This also makes for a hearty main dish salad, ready in under an hour, richly flavored and satisfyingly seasonal, not to mention pretty on the plate. The walnuts and arugula give the salad a slightly bitter punch, one that marries perfectly with the sweetness of the pear and roasted squash.