Roasted Butternut Squash Salad With Warm Cider Vinaigrette

1. 1

   Preheat oven to 400F.

2. 2

   In a large bowl, combine squash, 2 tablespoons olive oil, maple surup, 1 teaspoons salt and 1/2 teaspoons pepper.

3. 3

   Toss well, then spread squash evenly over a baking sheet.

4. 4

   Roast squash until tender, turning once, 15-20 minutes.

5. 5

   Add crranberries to pan for the last 5 minutes.

6. 6

   While squash is roasting , in a small saucepan, combine apple cider, vinegar and shallots.

7. 7

   Bring to a boil over medium-high heat, then cook for 6-8 minutes or until liquid is reduced to about 1/4 cup.

8. 8

   Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.

9. 9

   Place arugula in a large serving bowl.

10. 10

    Add roasted squash mixture , walnuts and Parmesan.

11. 11

    Spoon just enough vinaigrette over salad to moisten, then toss well.

12. 12

    Sprinkle with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.