Squash Salad

This is WONDERFUL, if a bit sweet, and well worth the effort!

Roasted Butternut Squash Salad		Source: Ina Garten Barefoot Contessa, Back to Basics
Yield: 4 servings	Portion Size:	Preheat oven to 400°F
Ingredients	Amount	Procedure
Squash, butternut, peeled and diced Oil, olive Maple syrup Salt Pepper Cranberries, dried	1.5 pounds 1 Tablespoon ½ teaspoon ½ teaspoon 3 Tablespoons	Place the squash on a sheet pan.  Add oil, syrup, salt and pepper and toss.  Roast for 15-20 minutes, turning once, until tender.  Add cranberries the last 5 minutes.
Apple Cider Cider Vinegar Shallots, minced	¾ cup 2 Tablespoons 2 Tablespoons	While squash is roasting, make the vinaigrette.  Add to a small saucepan and bring to a boil and cook for 6-8 minutes until cider is reduced to ¼ cup.
Mustard, Dijon Oil, olive Salt Pepper	2 teaspoons ½ cup ½ teaspoon ½ teaspoon	Off the heat, whisk in.
Arugula Nuts Parmesan, freshly grated	4 ounces ½ cup ¾ cup	Put lettuce in salad bowl.  Top with squash, nuts, and parmesan.  Spoon vinaigrette over.