Roasted Butternut Squash Salad with Cider Vinaigrette

INGREDIENTS

1 lb

butternut squash, peeled and cut into about 1 inch cubes

Extra virgin olive oil, salt, and pepper for roasting the squash

5 oz

baby kale

2 oz

goat cheese, crumbled

1/4 cup

dried cranberries

2 tbsp

roasted and salted pepitas (pumpkin seeds)

1 cup

apple cider

2 tbsp

apple cider vinegar

2 tbsp

minced shallot

1 tbsp

dijon mustard

1 tbsp

maple syrup (not pancake syrup)

2 tsp

extra virgin olive oil

Kosher salt and pepper