Roasted Butternut Squash Salad With Warm Cider Vinaigrette - cooking recipe

Ingredients

1 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 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 dried cranberries
3/4 cup apple cider or 3/4 cup apple juice
2 tablespoons cider vinegar
2 tablespoons shallots, minced
2 tablespoons Dijon mustard
4 ounces baby arugula
1/2 cup toasted walnut halves
3/4 cup parmesan cheese, grated

Preparation

Heat oven to 400\u00b0F.
In a large bowl, combine squash, 2 tablespoons oil, maple syrup, 1 teaspoons salt, and 1/2 teaspoons pepper. toss well, then spread squash evenly over a baking sheet.
Roast squash until tender, turning once, 15-20 minutes. Add cranberries to pan for the last 5 minutes.
While squash is roasting, in a samll saucepan, combine apple cider, vinegar and shallots. Bring to a boil over medium-high heat, then cook for 6 - 8 minutes or until liquid is reduced to about 1/4 cup.
Remove saucepan from heat and whisk in mustard, remaining 1/2 cup olive oil, and remaining 1 teaspoons salt and 1/2 teaspoons pepper.
Place arugula in a large serving bowl. Add roasted squash mixture, walnuts and parmesan. Spoon just enough vinaigrette over salad to moisten, then toss well.
Sprinkle with salt and pepper and serve immediately.