Warm Butternut Squash Salad

1.5 lb butternut squash, peeled, seeded and cut into chunks
1 tbsp sugar free maple syrup
Salt
Pepper
2 tbsp olive oil
3 tbsp cranberries

3/4 c. apple cider
2 tbsp apple cider vinegar
2 tbsp shallots
2 tsp mustard
1/2 c olive oil
Salt and pepper

4 oz. arugala
3/4 c. parmesan cheese, reduced fat
1/2 c. toasted walnuts

Place squash on sheet pan with olive oil, maple syrup, salt and pepper. Bake 450 F for 15 min. Turn with spatula and add cranberries for final 5 min.

Reduce apple cider, apple cider vinegar, and shallots in pan about 6-8 min. Add mustard, olive oil, 1/2 tsp salt and 1/4 tsp pepper. Whisk together.

Add arugala and grated parmesan to large bowl. Pour warm squash over arugala. Add walnuts and vinaigrette and toss.

Number of Servings: 8

Recipe submitted by SparkPeople user GOLDFOXFARM.