Roasted Butternut Squash Salad With Warm Cider Vinaigrette

• -1 (1 1/2 pound) butternut squash, peeled, seeded, and (3/4 inch) diced
• -olive oil
• -1 tbsp. pure maple syrup
• -kosher salt and freshly ground black pepper
• -3 tbsp. dried cranberries
• -3/4 cup apple cider or apple juice
• -2 tbsp. cider vinegar
• -2 tbsp. minced shallots
• -2 tsp. dijon mustard
• -4 ounces baby arugula, washed and spun dry
• -1/2 cup walnut halves, toasted
• -3/4 cup freshly grated parmesan cheese

1. -preheat oven to 400
2. -place the butternut squash on a sheet pan
3. -add 2 tbsp. olive oil, maple syrup, 1 tsp. salt, 1/2 tsp. pepper
4. -toss with hands
5. -roast squash for 15-20 min, turning once with a spatula, until tender
6. -5 min. before squash is done, add cranberries to pan
7. -while squash is roasting, combine apple cider, vinegar, and shallots in a small saucepan and bring to boil over medium-high heat
8. -cook for 6-8 minutes, until cider is reduced to about 1/4 cup
9. -off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp. salt, 1/2 tsp. pepper
10. -place arugula in large salad bowl and add roasted squash mixture, walnuts, grated parmesan
11. -spoon just enough vinaigrette over salad and toss

butternut squash, olive oil, maple syrup, salt, cranberries, apple cider, cider vinegar, shallots, dijon mustard, walnut halves, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-50047406 (may not work)