Roasted Butternut Squash Salad with Warm Cider Vinaigrette

INGREDIENTS

• 3/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper
• 3/4 cup apple cider or apple juice
• 2 teaspoons Dijon mustard
• 2 tablespoons cider vinegar
• 4 ounces baby arugula, washed and spun dry
• 1 tablespoon pure maple syrup
• 1/2 cup walnuts halves, toasted
• Good olive oil
• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• 2 tablespoons minced shallots
• 3 tablespoons dried cranberries