Roasted Butternut Squash Salad With Warm Cider Vinaigrette Recipe

Directions:

1. Preheat oven to 400°F.
2. In a large bowl, combine squash, 2 tablespoons olive oil, maple surup, 1 teaspoons salt and 1/2 teaspoons pepper. Toss well, then spread squash evenly over a baking sheet.
3. Roast squash until tender, turning once, 15-20 minutes. Add crranberries to pan for the last 5 minutes.
4. While squash is roasting , in a small saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6-8 minutes or until liquid is reduced to about 1/4 cup.
5. Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
6. Place arugula in a large serving bowl. Add roasted squash mixture , walnuts and Parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
7. Sprinkle with salt and pepper and serve immediately.