Roasted Butternut Squash Salad with Warm Cider Vinaigrette

INGREDIENTS

• 1 (1 to 1½-lb) butternut squash, peeled and ¾-inch diced
• 2 tablespoons + ½ cup olive oil, divided
• 1 tablespoon maple syrup
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 3 tablespoons dried cranberries
• ¾ cup apple cider (can substitute apple juice)
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula (or mixed greens), washed and dried
• ½ cup walnuts, toasted
• ¾ cup grated Parmesan cheese