Roasted Butternut Squash Salad with Warm Cider Vinaigrette | Recipes | Recipe Cart | Recipe Cart

Ingredients

• 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced olive oil
• 1 tablespoon pure maple syrup
• 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
• 4 ounces baby arugula, washed and spun dry
• 1/2 walnut halves, toasted
• 3/4 cup freshly grated Parmesan cheese