Roasting the squash
Preheat oven to 400F degrees.
Remove seeds and rind from squash and cut the flesh into 1-inch pieces.
Combine olive oil and maple syrup in a large bowl.
Toss squash cubes in the oil/syrup blend to coat well.
Place cubes on a baking sheet and sprinkle with salt and pepper.
Roast for 10 minutes and then turn and roast an additional 10 minutes to brown.
Sprinkle cranberries on top of the squash and roast for 2-3 minutes.
Preparing the vinaigrette
Whisk together apple juice, apple cider, and shallots in a small sauce pan.
Bring to a boil over medium heat and cook until liquid is reduced to about 1/4 cup.
Remove from heat and whisk in Dijon mustard, olive oil, salt, and pepper.
To assemble the salad, toss together arugula, roasted squash and cranberries, walnuts, and Parmesan. Drizzle with the vinaigrette and toss again to lightly coat. Serve immediately.