roasted butternut squash salad with apple cider vinaigrette

Roasted Butternut Squash Salad with Apple Cider Vinaigrette
by In Good Taste
Recipe Description
A hearty fall salad with roasted butternut squash, feta cheese, walnuts, dried cranberries and arugula.

Preparation Instructions
Preheat the oven to 400ºF. Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, one teaspoon of salt and 1/2 teaspoon pepper and toss (use your hands for best results). Roast the squash for 15 to 20 minutes, turning once, until tender.
While the squash is roasting, make the dressing: combine apple cider, vinegar, mustard, and cinnamon in a small bowl. Slowly pour in olive oil, whisking continuously as dressing thickens. Season with salt and pepper to taste.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, cranberries, and feta. Spoon just enough vinaigrette over the salad to moisten and toss well (if you like light dressing, you may have some left over). Sprinkle with salt and pepper and serve immediately.

Ingredients serves 4
FOR THE SALAD:
1-½ pound Butternut Squash, Peeled And Diced
1 Tablespoon High Quality Olive Oil
1 Tablespoon High-quality, Pure Maple Syrup
Kosher Salt And Freshly Ground Black Pepper
4 ounces, weight Baby Arugula
½ cups Walnut Halves, Toasted
3 Tablespoons Dried Cranberries
¾ cups Crumbled Feta Cheese

FOR THE DRESSING:

¾ cups Apple Cider
2 Tablespoons Apple Cider Vinegar
2 teaspoons Dijon Mustard
¼ teaspoons Cinnamon
½ cups Olive Or Vegetable Oil
Salt And Pepper, to taste

***I made some alteration:

I added brown sugar to the walnuts and the squash....it tastes best if you just season it like you would candied squash. Also, my kids drank all my apple cider, so I used canned pear juice instead, this made it sweeter instead of so tangy.