Roasted Butternut Squash Salad With Warm Cider Vinaigrette

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
513
FAT
138%
CHOL
8%
SOD
100%

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Ingredients for 4 servings

2 tablespoons shallots , minced

1 teaspoon ground black pepper , divided

3/4 cup apple cider or apple juice

3 tablespoons cranberries , dried

2 tablespoons cider vinegar

1 tablespoon maple syrup

3/4 cup parmesan cheese , grated

2 teaspoons kosher salt , divided

2 teaspoons Dijon mustard

4 ounces baby arugula

1/2 cup walnut halves , toasted

1 1/2 lbs butternut squash , peeled, seeded and cut into 3/4 inch pieces

1/2 cup plus 2 tbsp. extra-virgin olive oil , divided

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