Roasted Butternut Squash Salad

Ingredients

For the salad:

• 1.5
  
  pounds butternut squash, cut into 3/4-inch dice
  
• 1/2
  
  cup walnut halves, toasted
  
• 1/4
  
  cup dried cranberries
  

For the dressing:

• 1/4
  
  cup balsamic vinegar
  
• 1/2
  
  cup olive oil
  
• 1
  
  tablespoon maple syrup
  

Directions

1. Adapted liberally from Ina Garten.
   Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 20-25 minutes, turning once, until tender. Meanwhile, make your dressing by whisking all ingredients together in a bowl, and adding salt and pepper to taste.
2. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and cranberries. Spoon just enough vinaigrette over the salad to moisten and toss well. Serve immediately. [The salad can also be made a day in advance. Toss with dressing immediately before serving.]