In a small saucepan add the apple cider, vinegar, and shallots. Bring the mixture to a boil over medium high heat. Let it cook for about 8 minutes or until it has reduced to a 1/2 cup. Remove from the heat and pour into a jar or glass measuring cup. Whisk or shake in the remaining vinaigrette ingredients.

Cook the lentils according to package instructions. While the lentils cook roast the butternut squash. Let both cool to room temperature.

In a large serving bowl combine the lentils, butternut squash, apple, arugula, dried cranberries and pepitas. If serving immediately toss together with the vinaigrette, otherwise wait to add the vinaigrette until right before serving. Taste for seasoning before serving.