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Roasted Butternut Squash Salad With Warm Cider Vinaigrette Recipe

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Ingredients for 4 servings

Good olive oil

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced

3/4 cup apple cider or apple juice

Kosher salt and freshly ground black pepper

1/2 cup walnuts halves, toasted

2 teaspoons dijon mustard

2 tablespoons minced shallots

4 ounces baby arugula, washed and spun dry

3 tablespoons dried cranberries

1 tablespoon pure maple syrup

2 tablespoons cider vinegar

3/4 cup freshly grated parmesan

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