Preheat your oven to 200°C (180°C Fan) and line a large baking tray with baking parchment.

Place the cubed butternut squash on the tray. Drizzle with 1 tablespoon of olive oil, season with the salt and pepper, and toss well to coat everything evenly. Spread the cubes out in a single layer.

Roast for 20-25 minutes, turning halfway through, until the squash is tender and the edges are golden brown and beginning to caramelise. Once cooked, remove from the oven and set aside to cool slightly.

While the squash is roasting, place the chopped pecans in a small, dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly darkened. Be careful, as they can burn quickly. Remove from the pan immediately and set aside.

Prepare the dressing. In a small bowl or a jam jar with a lid, combine all the dressing ingredients: extra virgin olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, and minced garlic (if using). Season with a pinch of salt and pepper.

Whisk vigorously or seal the jar and shake it well until the dressing is emulsified and creamy. What works best for me is the jar method; it’s fast and any leftovers can be stored right in it.

Time to assemble. In a large, wide salad bowl, add your mixed winter greens. Top with the slightly warm roasted butternut squash, sliced pear, toasted pecans, crumbled Stilton, and a generous scattering of pomegranate seeds.

Just before serving, drizzle about two-thirds of the honey mustard dressing over the salad. Gently toss everything together until lightly coated. Serve immediately with the remaining dressing on the side for those who’d like a little extra.