1 (1 1/2 pound) butternut squash, peeled and diced to Â¾ inch
4 ounces baby arugula, washed and spun dry
3/4 cup freshly grated Parmesan
1 tablespoon maple syrup
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
Toss squash with 2 tablespoons olive oil, the maple syrup, 1
teaspoon salt and 1/2 teaspoon pepper and place on a sheet pan.
Roast for 15 to 20 minutes, turning once, until tender. Add the
cranberries to the pan for the last 5 minutes.
For dressing, 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.
Remove from heat and whisk in the mustard, 1/2 cup olive oil, 1
teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a 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. Sprinkle with
salt and pepper and serve immediately.