Preheat oven to 400˚ F. Place squash on a sheet pan. Add 2 tablespoons olive oil, Steen's, 1 teaspoon salt, and 1/2 teaspoon pepper and toss. Roast squash for 15 to 20 minutes, turning once, until tender. Add cranberries to pan for the last 5 minutes.



While squash is roasting, combine 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 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 pepper.



Place arugula in a large salad bowl and add roasted squash mixture, pecans, and grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately. For this salad, grate the Parmesan on a box grater as you would grate carrots.