Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This is a possible contender for a favorite salad...and I don't even like squash. My sister-in-law made it a few weeks ago and I loved it, then facebooked her for the recipe. Now I get to share it with you. This extraordinary salad says autumn, with the sweetness of roasted squash, the tartness of dried cranberries, and the toasty walnuts, all topped with an apple cider vinaigrette. It’s as good as it looks. Enjoy!

Ingredients:
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
2 tablespoons olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard (which i didn't have so used regular mustard, white grape juice and honey...still good)
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions:

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.