A hearty, healthy flavor explosion!
Preheat oven to 400F.
Add 1 cup cranberry juice, red wine, pure maple syrup, 1 tablespoon olive oil and 1/4 teaspoon salt and pepper to a saucepan over medium high heat. Simmer for 15 minutes or until the mixture reduces by half. Then set aside.
While that is cooking, add chopped butternut squash to a bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt and pepper. Roast on parchment-lined baking sheet at 400 degrees for 20 minutes, or until squash is fork tender.
Add 1 cup cranberry juice and the dried cranberries to a microwavable bowl and heat for 2 minutes. Place on the counter and allow to sit for 10 minutes, then drain discard the liquid and set the cranberries aside.
To assemble the salad, place spinach on a platter or in a large bowl, add squash, cranberries, Parmesan, pepitas and drizzle with dressing.