Roasted Butternut Squash Salad

Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced (buy it peeled and chopped from Trader Joe's to make this easier)
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
2 sliced shallots
4 ounces baby arugula, washed and spun dry
1/2 cup candied walnuts
3/4 cup freshly grated Parmesan
Pear Vinegarette (from Straub's or Trader Joe's)

Directions:

Preheat the oven to 400 degrees F.

Place the butternut squash and shallots on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.


Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.