1 bag (16-ounce) pre-cut butternut squash

Extra virgin olive oil

1 tablespoon pure maple syrup

Kosher salt and black pepper

3 tablespoons dried cranberries

4 ounces mixed salad greens

1/2 cup sliced almonds

3/4 cup freshly grated Parmesan

1 medium size apple, sliced

For the dressing:

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 teaspoons Dijon mustard

Preheat the oven to 400 degrees.

In a medium bowl, combine 2 tablespoons olive oil, maple syrup, 1 tsp salt and 1/2 tsp pepper with butternut squash, toss to coat.

Place the squash in on a sheet pan and roast for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.

Next, in a small saucepan over medium heat combine apple cider and vinegar – bring to a boil. Reduce heat to simmer for 6 to 8 minutes. Add mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper – whisk.

Place salad greens in a large bowl and toss in roasted squash, sliced almonds. Place salad on a plate, arrange with apple-slices and lightly sprinkle Parmesan cheese. Serve salad with vinaigrette.