INGREDIENTS
1
butternut squash
4 oz
Baby arugula
3 tbsp
Cranberries, dried
2 tbsp
Shallots
2 tsp
Dijon mustard
1 tbsp
Maple syrup, pure
1
Kosher salt and freshly ground black pepper
2 tbsp
Cider vinegar
1
Olive oil, Good
1/2 cup
Walnuts, toasted halves
3/4 cup
Apple cider or apple juice
3/4 cup
Parmesan