Warm Squash Salad With Maple Yogurt Dressing

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2 pounds winter squash (We like delicate squash but you can use butternut squash or acorn squash.)

Sea Salt to taste

6 tablespoons extra virgin olive oil, divided

1 shallot

3 tablespoons apple cider vinegar

1 1/2 tablespoons maple syrup

3/4 cup Stonyfield Organic Low Fat Plain Yogurt

10 ounces of mixed greens

1/4 cup crumbled blue cheese

1 cup roasted walnuts

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