Roasted butternut squash salad with warm vinaigrette, cheese, and walnuts

Ingredients:

• 1 butternut squash, peeled and cut into 2cm cubes (680g)
• Olive oil
• 1 tbsp. maple syrup
• Coarse salt and ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped shallots
• 2 teaspoons Dijon mustard
• 110 g young arugula shoots (washed and dried)
• 1/2 cup toasted walnut halves
• 3/4 tbsp. grated parmesan

Preparation:

1. Bake the pumpkin: Preheat oven to 400°F (205°C). Place the pumpkin on a baking sheet. Add 2 tablespoons of olive oil, maple syrup, 1 teaspoon of salt, and 1/2 teaspoon of pepper and toss to combine. Bake for 15-20 minutes, turning once during cooking, until tender. Add the cranberries during the last 5 minutes.
2. Prepare the vinaigrette dressing: In a small saucepan, combine the apple cider, vinegar, and shallot and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider has reduced to about 1/4 cup. Turn off the heat and stir in the Dijon mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Place the arugula in a large salad bowl, add the roasted pumpkin mixture, walnuts, and grated Parmesan. Drizzle with enough vinaigrette to moisten the salad and toss well. Season with salt and pepper and serve immediately.