Roasted Butternut Squash, Spinach, And Arugula Salad With Dried Cranberries And Warm Cider Vinaigrette And Pumpernickel Toasts

Roasted Butternut Squash Spinach and Arugula Salad with Dried Cranberries and Warm Cider Vinaigrette and Pumpernickel Toasts  Serves 8 to 10.. 
Ingredients:
3 lbs. butternut squash, peeled and diced ( 3/4 inch)
1 1/4 cups extra - virgin olive oil, divided use
2 T. pure maple syrup
Salt and freshly ground black pepper
1/3 cup dried cranberries
1 1/2 cups apple cider or apple juice
1/4 cup cider vinegar
1/4 cup minced shallots
4 tsp. Dijon mustard
6 oz. baby spinach
4 oz. baby arugula
1 cup walnuts halves, toasted
1 1/2 cups coarsely grated Parmesan
4 to 5 slices Pumpernickel bread
6 T. unsalted butter, melted
Fleur de sel
Directions:
1. Preheat the oven to 400 degrees. Toss the butternut squash with 1/4 cup olive oil, the maple syrup, 2 tsp. salt and 1 tsp. pepper in a large bowl . Transfer mixture to a parchment - lined baking sheet, spread out in a single layer. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.

2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium - high heat. Cook for 6 to  8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1 cup olive oil, 1 1/2 tsp. salt, and 1/2 teaspoon of pepper.

3.. For the Pumpernickel Toasts, preheat oven to 375 degrees. Brush bread slices with melted butter and sprinkle with salt. Cut bread in half on the diagonal and arrange on a baking sheet. Toast bread in oven for 8 to 10 minutes or until just toasted.

4. Place the spinach and arugula in a large salad bowl  and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pep per and serve immediately   with a piece of the Pumpernickel Toast on 
the side.