Butternut, Arugula And Pine Nut Salad

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1 butternut squash, approximately 2 1/4 pounds

1 teaspoon kosher salt or 1/2 teaspoon table salt

1 teaspoon ground turmeric

1 teaspoon ground ginger

2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing

1/3 cup golden raisins

1/4 cup water, from a freshly boiled kettle

1 teaspoon sherry vinegar

4 ounces (about 3 cups) arugula and other salad leaves

1/3 cup pine nuts, toasted

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