Autumn Greens Salad

Instructions

1. Heat oven to 425°F. Line a 15 x 10-inch baking pan with aluminum foil.
2. Drizzle squash with 1 tablespoon olive oil. Season with salt and pepper; toss to coat. Arrange squash in a single layer on prepared pan.
3. Bake for 18-23 minutes or until squash is tender, turning once. Cool completely on a wire rack.
4. Whisk lemon juice and balsamic vinegar in a bowl. Slowly whisk in remaining olive oil. Season with salt and pepper to taste. 
5. Combine the arugula, spinach, dried cranberries, walnuts and squash in a large serving bowl. Drizzle with vinaigrette; toss to coat. Gently toss with parmesan. Serve immediately.