Roasted Butternut Squash Salad with Apple Cider Vinaigrette

Preheat the oven to 400ºF. Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, one teaspoon of salt and 1/2 teaspoon pepper and toss (use your hands for best results). Roast the squash for 15 to 20 minutes, turning once, until tender.

While the squash is roasting, make the dressing: combine apple cider, vinegar, mustard, and cinnamon in a small bowl. Slowly pour in olive oil, whisking continuously as dressing thickens. Season with salt and pepper to taste.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, cranberries, and feta. Spoon just enough vinaigrette over the salad to moisten and toss well (if you like light dressing, you may have some left over). Sprinkle with salt and pepper and serve immediately.