Roasted Butternut Squash Salad With Warm Cider Vinaigrette

• 1 12 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces
• 12 cup plus 2 tbsp. extra virgin olive oil, divided
• 1 tablespoon maple syrup
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 3 tablespoons cranberries, dried
• 34 cup apple cider or 34 cup apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons shallots, minced
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula
• 12 cup walnut halves, toasted
• 34 cup parmesan cheese, grated

1. Preheat oven to 400F.
2. In a large bowl, combine squash, 2 tablespoons olive oil, maple surup, 1 teaspoons salt and 1/2 teaspoons pepper.
3. Toss well, then spread squash evenly over a baking sheet.
4. Roast squash until tender, turning once, 15-20 minutes.
5. Add crranberries to pan for the last 5 minutes.
6. While squash is roasting , in a small saucepan, combine apple cider, vinegar and shallots.
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. 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. Place arugula in a large serving bowl.
10. Add roasted squash mixture , walnuts and Parmesan.
11. Spoon just enough vinaigrette over salad to moisten, then toss well.
12. Sprinkle with salt and pepper and serve immediately.

butternut squash, extra virgin olive oil, maple syrup, kosher salt, ground black pepper, cranberries, apple cider, cider vinegar, shallots, mustard, baby arugula, walnut halves, parmesan cheese

Taken from www.food.com/recipe/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-356374 (may not work)