Preheat your oven to 400.Prepare your squash by cutting off the ends, peeling it with a vegetable peeler, then cut it in half lengthwise. Scoop out and discard the seeds. Place the flat side down on a cutting board and chop the squash into bite sized pieces. Keep in mind that the smaller you cut them the faster it will roast.Place the squash into a large bowl and add 1 T oil, salt and pepper, and the dried cherries. Toss well to coat and place on a sheet pan. Make sure the squash is spread out and not overlapping. This will give the squash room to brown and caramelize deliciously. Roast in the oven for about 30 minutes, or until the squash is brown around the edges.Meanwhile, prepare the dressing by mixing together the lemon juice, honey, acv, mustard and olive oil. Whisk well until it is blended and smooth and add in a pinch of salt and pepper.Plate your arugula, add in the onions and sit tight until your butternut squash is done and slightly cooled. Dress your salad with the dressing, add on your protein choice, and top with pecans and cheese. YUM!