Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette

INGREDIENTS

3 cups

about 1 1/2 pounds butternut squash, diced into 3/4 inch pieces

1/3 cup

+ 1 tablespoons olive oil (divided)

2 tbsp

maple syrup

2 tsp

Kosher salt (divided*)

1/2 tsp

fresh ground pepper (divided)

1/4 cup

dried cranberries

1/2 cup

walnut halves

1 tsp

butter

3/4 cup

apple cider (or apple juice)

2 tbsp

cider vinegar

2 tbsp

onion (minced)

2 tsp

Dijon mustard

4 oz

mixed spring lettuce

1/4 cup

Parmesan (peeled)