• Combine cheese and salt. Mix well. Divide and spread evenly over each slice of toast.
• In bowl, toss arugula, roasted squash, and toasted walnuts with Maple Cider Vinaigrette (see below). Divide mixture evenly among each toast.
• Drizzle each with 1/2 tsp Balsamic Honey Glaze (see below).

Maple Cider Vinaigrette

• Instructions: In blender or food processor, combine all ingredients except oil.
• While food processor is blending, slowly add oil, forming a smooth vinaigrette.

Balsamic Honey Glaze

• In stockpot over high heat combine balsamic vinegar and honey.
• Bring to a boil.
• In small bowl, combine cornstarch and a few drops water. Whisk until well blended. Add to balsamic mixture and cook, whisking constantly, until mixture thickens and boils.
• Reduce heat. Simmer 2 minutes. Cool.