Preheat the oven to 400° Fahrenheit. Line a baking sheet with aluminum foil.
Chop the butternut squash and red onion into bite-sized pieces.
Reserve ¼ of the red onion aside for later. In a large bowl combine olive oil, salt, and pepper with the butternut squash and onion.
Roast the butternut squash and onions in the oven for 20 to 25 minutes or until soft.
Prepping the Cranberries (optional)
This is optional, but I've come to enjoy the resulting taste and texture and often do this when my cranberries have become a bit hard.In a small sauté pan bring a couple of tablespoons of water to a boil, dial the heat back to medium-low and let the cranberries simmer for a few minutes.
Preparing the Salad toppings
Take the ¼ reserved red onion and chop it into smaller pieces. Peel and mince the garlic. Core and dice the apple.
Take a medium bowl and combine the diced apple, cranberries, crumbled blue cheese, garlic, and onion. Add the juice of one lemon and 1-2 tablespoons of maple syrup. Combine and lightly season with salt and pepper.
Putting it all together
Take the arugula, add the apple cheese mixture, cranberries and the roasted butternut squash. Combine and serve immediately. Enjoy