Roasted Butternut Squash Salad With Warm Cider Vinaigrette

1. 1

   Heat oven to 400u00b0F.

2. 2

   In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.

3. 3

   Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.

4. 4

   While squash is roasting, in a samll 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. 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. 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. 7

   Sprinkle with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.