Raw Butternut Squash Salad with Maple-Cinnamon Vinaigrette Recipe

• 1 butternut squash (about 1 1/2 pounds), peeled and seeded
• 1/2 cup dried cranberries
• Salt and freshly ground black pepper
• 2 Tablespoons chopped fresh cilantro or mint (I used cilantro)
• Maple-Cinnamon Vinaigrette:
• ½ cup extra-virgin olive oil
• 2-3 Tablespoons balsamic vinegar (start with two)
• ¼ cup grade B maple syrup
• 1 teaspoon cinnamon
• 2 Tablespoons Dijon mustard
• 3 Tablespoons water
• ¼ teaspoon salt
• Freshly ground black pepper to taste

Directions