Made with arugula, dried cranberries, goat cheese, walnuts, and a homemade apple cider vinaigrette, this Butternut Squash Fall Salad is a delicious and seasonal way to start any autumn dinner. Add grilled chicken or steak and you can turn it into a meal.
Spread the squash out onto a sheet pan. Drizzle with olive oil and maple syrup. Sprinkle with salt and pepper and toss to combine. Roast for about 15-20 minutes or until tender. Turn once or twice during the baking process. Remove from the oven and allow to cool.
In the meantime, prepare the dressing. Add the apple cider, apple cider vinegar, shallots, dijon mustard, maple syrup, and salt and pepper to a small bowl. Whisk to combine. Set aside.
In a large salad bowl add the arugula, roasted butternut squash, dried cranberries, goat cheese, and walnuts. Drizzle with some of the dressing and toss to combine. Add more dressing as needed.