Preheat the oven to 200C. In a large bowl, coat the butternut squash and red onion in the honey and olive oil, and season with salt and pepper. Spread over a baking sheet and place in the oven for 50-60 minutes until golden brown and caramelised; allow to cool.
To make the dressing, place all of the ingredients into the base of the bowl you plan to use for the salad and whisk together until the oil is fully combined with the other ingredients.
Add the remaining salad ingredients (rocket, baby spinach, cherry tomatoes, blue cheese and pecans) to the salad bowl along with the roasted butternut squash and onion.
Toss to ensure everything is fully coated in the dressing and serve immediately.
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