Ingredients

• 1 butternut squash (about 1 1/2 pounds), peeled and cut into 3/4-inch cubes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon pure maple syrup
• 1/4 cup dried cranberries
• 1/4 cup apple juice
• 2 tablespoons cider vinegar
• 1 medium shallot, finely chopped
• 2 teaspoons Dijon mustard
• 1/2 cup extra virgin olive oil
• 6 ounces baby arugula or fresh baby spinach, washed and dried
• 3/4 cup walnut halves
• 3/4 cup freshly grated Parmesan cheese (optional)

Serves 6