Roasted Butternut Squash Salad

INGREDIENTS

1 1/2 lb

butternut squash (, peeled and chopped into 3/4-inch cubes (about 4 cups))

1 tbsp

olive oil

Salt and freshly ground black pepper

heaping cup fresh kale (, chops and ribs removed)

heaping cup fresh spinach leaves (, chopped)

slice bacon (, cooked and crumbled)

1/2 cup

dried cranberries (or craisins)

1/2 cup

pecans (, chopped (*see note below))

1/4

red onion (, thinly sliced)

1/3 cup

freshly grated parmesan cheese

3/4 cup

olive oil

1/4 cup

balsamic vinegar

1 tbsp

dijon mustard

2 tbsp

honey

1 tbsp

lemon juice

salt and freshly ground black pepper (, to taste)