4 cups peeled, seeded butternut squash in 1/2-inch cubes (from about one 11/2-pound squash)
1/3 cup, plus 2 teaspoons, extra-virgin olive oil, divided
1/2 teaspoon dried crushed red-pepper flakes
Kosher salt, to taste
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar, preferably aged
5 ounces baby arugula
Freshly ground black pepper, to taste
1/3 cup dried cranberries
1/4 cup pine nuts, lightly toasted, for garnish (see note)

Preheat oven to 450 F. Line a rimmed baking sheet with parchment paper.

On baking sheet, toss the squash in the 2 teaspoons oil and the crushed red-pepper flakes. Roast in preheated oven on lowest rack until golden-brown and barely tender, for 12 to 15 minutes. Sprinkle lightly with the salt; cool on baking sheet while making vinaigrette. Squash can be roasted up to 2 hours in advance.

In a liquid measuring cup, whisk together the orange juice, lemon juice, vinegar and 1/3 cup oil.

Place the arugula in a mixing bowl; pour vinaigrette evenly over greens. Season lightly with the pepper and salt; toss gently to coat.

Divide greens among individual plates. Spoon warm or room-temperature squash over salad. Sprinkle with the cranberries and pine nuts; serve. Makes 4 servings.

NOTE: To toast pine nuts, preheat oven to 300 F. Spread nuts on a baking sheet. Place sheet on top oven rack, then turn off heat. After 5 to 10 minutes (depending on how hot oven runs), they'll be fragrant and lightly browned.