Roasted Butternut Squash Salad With Apple Cider Vinaigrette

• FOR THE SALAD:
• 1-1/2 pound Butternut Squash, Peeled And Diced
• 1 Tablespoon High Quality Olive Oil
• 1 Tablespoon High-quality, Pure Maple Syrup
• Kosher Salt And Freshly Ground Black Pepper
• 4 ounces, weight Baby Arugula
• 1/2 cups Walnut Halves, Toasted
• 3 Tablespoons Dried Cranberries
• 3/4 cups Crumbled Feta Cheese
• FOR THE DRESSING:
• 3/4 cups Apple Cider
• 2 Tablespoons Apple Cider Vinegar
• 2 teaspoons Dijon Mustard
• 1/4 teaspoons Cinnamon
• 1/2 cups Olive Or Vegetable Oil
• Salt And Pepper, to taste

1. Preheat the oven to 400u0b0F. Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, one teaspoon of salt and 1/2 teaspoon pepper and toss (use your hands for best results). Roast the squash for 15 to 20 minutes, turning once, until tender.
2. While the squash is roasting, make the dressing: combine apple cider, vinegar, mustard, and cinnamon in a small bowl. Slowly pour in olive oil, whisking continuously as dressing thickens. Season with salt and pepper to taste.
3. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, cranberries, and feta. Spoon just enough vinaigrette over the salad to moisten and toss well (if you like light dressing, you may have some left over). Sprinkle with salt and pepper and serve immediately.

salad, butternut, olive oil, maple syrup, kosher salt, arugula, walnut halves, cranberries, feta cheese, dressing, apple cider, apple cider vinegar, dijon mustard, ubc, olive or, salt

Taken from tastykitchen.com/recipes/salads/roasted-butternut-squash-salad-with-apple-cider-vinaigrette/ (may not work)