Step 1

Roast the squash and set it aside to cool. Toast the walnuts in a skillet over medium heat for about 2 minutes, until fragrant. Set the nuts aside to cool. When the squash has cooled, cut it into bite-size pieces.

Step 2

In a large bowl or on a platter, layer the spring mix, roasted squash, onions, walnuts, raisins, cranberries, and Parmesan.

Step 3

Combine the vinegar, maple syrup, oil, salt, and pepper in a small jar. Close tightly with a lid and shake well to mix.

Step 4

Drizzle the salad with the dressing and toss well to coat. Serve immediately.