Butternut Squash Spinach Salad with warm apple cider dressing

This recipe originally came from the Barefoot Contessa--Ina Garten.  Of course I had to do a few changes because, well, that's just the kind of cook I am.  It is meatless Monday and I served this up with a nice bagette covered with melted cheese and some mushrooms sauteed in sherry.  Luckily, my sweetheart loves spinach and he never asks "where's the meat?"  He  happily just munches away... willing to try anything.  I have to say that having a husband like this really allows me to go out and try anything.  Thanks Jeff:)

Ingredients

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces spinach, washed and spun dry
• 1/2 cup walnuts halves, toasted
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Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, , 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

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, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the spinach in a large salad bowl and add the roasted squash mixture,and the walnuts, . Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.